Ingredients:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 cup vegetable broth
Salt and pepper
2 tablespoons red wine vinegar
2 tablespoons dried cranberries
2 tablespoons pine nuts
Directions:
Heat olive oil in a large saucepan over medium-high heat. Add garlic and cook until soft. Raise heat to high, add the broth and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Top with dried cranberries and pine nuts.
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1 comment
We put red and green pepper and purple onion in our sauteed kale
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