Very easy and delicious way to get more variety of greens into diet. Recipe from the back of a 16 oz. package of fresh, pre-washed and pre-cut, Nature's Greens Kale Greens.
Note: Recipe calls for using the whole bag of kale -- says it serves 4-6, but I think it makes enough to serve 8, at least, depending on portion sizes. I halved the recipe for the four of us, but here is the whole recipe:
Note: Recipe calls for using the whole bag of kale -- says it serves 4-6, but I think it makes enough to serve 8, at least, depending on portion sizes. I halved the recipe for the four of us, but here is the whole recipe:
Prep Time: 5 minutes / Cook Time 20 minutes
Ingredients:
2 Tbsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. Dijon mustard
1 Tbsp. sugar
1 Tbsp. cider vinegar
1 1/4 cups chicken stock (or canned broth)
1 1lb. (16 oz) bag Nature's Greens Kale
1/3 cup dried cranberries
1/4 sliced almonds - optional
Salt and pepper, to taste (I did not add any)
Directions:
In a large stock pot, heat olive oil on medium-high heat. Add onion and garlic; saute until onion softens, stirring often, about 5 minutes. Stir in the mustard, sugar, cider vinegar and chicken broth. Bring to a boil on high heat. Add kale, cover and cook 5 minutes, stirring often. Add cranberries and continue cooking on medium-high heat, stirring often. The liquid should reduce by about half and cranberries will get plump in about 10 minutes. Season with salt and pepper, if needed. Sprinkle with almonds, if desired.
