Kale with Garlic and Cranberries
A healthy and flavorful side dish combining tender kale leaves with aromatic garlic and sweet dried cranberries, sautéed in olive oil. This colorful combination offers both nutritious greens and a touch of sweetness.
Ingredients
- •2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
- •1 tablespoon minced garlic
- •5 tablespoons olive oil
- •½ cup dried cranberries (2 ounces)
Cooking Instructions
- 1.
Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
7 min
- 2.
Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.
6 min
