Greens, greens and more greens! Each week we get a batch of some hearty green, be it kale, swiss chard or mustard greens. I end up falling back on similar recipes or simple preparations, so it’s nice to look around for different recipes sometimes. I found this recipe for kale and it turned out very well. It made a really great side dish with some interesting flavors.
- 2 T. olive oil
- 1 small onion – diced
- 2 cloves garlic – minced
- 1 T. Dijon mustard
- 4 t. white sugar
- 1 T. cider vinegar (I didn’t have this so I just left it out, but I would add it next time)
- 1 1/2 C. chicken broth
- 4 C. stemmed, torn and rinsed kale (one big bunch)
- 1/4 C. dried cherries
- salt and pepper to taste
- 1/4 C. sliced almonds
Heat olive oil in a large pan over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cherries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Notes: I actually boiled the kale for a minute or two and then just used a little broth to saute everything. But next time I’d try this way of preparation since I’m sure it’s more flavorful.
Servings: 2 big sides
