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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century. Ingredients:
2 tablespoons olive oil |
1/2 medium onion, diced |
3 garlic cloves, minced |
2 tablespoons dijon mustard |
1 tablespoon sugar (or honey or agave syrup) |
1 tablespoon cider vinegar |
1 1/4 cups vegetable stock (or chicken stock) |
1 lb chopped kale |
1/3 cup cranberries, sliced (optional) |
1/4 cup sliced almonds (optional) |
salt |
pepper |
Directions:
1. In a large stock pot, heat the olive oil on medium high heat.
2. Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
3. Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
4. Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
5. The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
6. Season with salt and pepper. Sprinkle with almonds if desired.
7. Enjoy!
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