Sweet and Savory Kale
photo by Anne Sainz
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 10 ounces kale, de-stemmed and chopped
- 1 tablespoon cider vinegar
- 1⁄2 cup low sodium vegetable broth
- 1 1⁄2 teaspoons agave nectar or 1 1/2 teaspoons honey
- 1 tablespoon Dijon mustard (I like Grey Poupon)
- 1⁄2 teaspoon oil (to coat pan)
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup mushroom, sliced (3 to 4)
- 1⁄4 cup dried cranberries
- 1⁄3 cup sliced almonds
directions
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Combine vinegar, broth, sweetener and mustard and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
- Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
- Add cranberries and vinegar mixture to pan and bring to a boil.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Cover pan and cook until kale is done, about 5 minutes.
- Sprinkle with sliced almonds before serving.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.