Cooked - Thanksgiving Kale

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thanksgiving Kale

4.0

2 Tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 Tablespoon Dijon mustard

4 teaspoons sugar

1 Tablespoon cider vinegar

1 ½ cups chicken broth or vegetable broth

9 cups stemmed, torn and rinsed kale (or a 10 oz. ready to use bag)

¼ cup dried cranberries

Salt and pepper to taste

¼ cup sliced toasted almonds

Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.
Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.
Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.
Stir in the kale, cover and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.
Season to taste with salt and pepper.
Sprinkle with sliced almonds before serving.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 84 weeks ago

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