This simple but delicious recipe creates a vibrant side dish by combining vitamin-rich kale with sweet and sour ingredients.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 4 teaspoons white sugar
- 1 tablespoon cider vinegar
- 1 ½ cups chicken broth
- 4 cups stemmed, torn and rinsed kale
- ¼ cup dried cranberries
- salt and pepper to taste
- ¼ cup sliced almonds
Instructions
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. 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 about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Reviews
Love Love Love it!!! Tastes like something from a restaurant
I doubled the recipe and used approximately 2 tablespoons of honey instead of sugar. It was delicious as is for a regular family dinner, but I would use the almonds and cranberries to make it prettier for company.
This was a very good recipe. I don’t think it needs the sugar at all, with dried cranberries which carry a
Very good! I will be making kale more often now.
Great flavor. I toasted the almonds.
Delicious! Will make this again.
Oh my! This was definitely I great switch up from how I normally make kale…. this will become a staple in my house now. If you like sweet and tanginess of sweet and sour chicken, you are going to love this.
I have made this several times, it’s my go-to kale recipe. It does a good job of tapering the strong taste of kale.
agree – first time making kale & this is good. halved sugar as advised…used whole mustard Dijon.
Love, love, love this recipe! In past , I fixed kale like this except never thought about adding cranberries. Wonderful addition. Will definitely fix again.
Delicious! I substituted maple syrup for white sugar and balsamic vinegar for cider vinegar.
Really great flavors. You only need about a cup of stock though. Had to drain some off. Between the cider, dijon mustard, and raisins, lots of different flavors to enjoy!
This was delicious. I used shallots because that is what I had on hand, and I did not use almonds or cranberries. In the future I would use a little less sugar (probably about 2 teaspoons) but overall, this was a good recipe. My fiance doesn’t really like Kale and he enjoyed this. Thanks!
I reduce the sugar to 1 tablespoon, and took it uptown subbing balsamic for cider vinegar and pine nuts for almonds.
I took the advice of other reviewers and reduced the sugar to a tablespoon. I tossed in a bunch of leftover grilled marinated chicken to make it a one-dish meal and my husband really liked it, too. I’m sure it would be very tasty made as written
I did not continue boiling for 15 minutes, that would’ve made the kale to soggy. Other than that this recipe is delicious one of the best ways I’ve had kale.
It took so long to clean all of the kale and then to have this result. It was SO sweet. What a disappointment.
I added fresh broccoli and carrots. Added color and texture to this great dish.
I loved the mix of flavors and the everyday ingredients you use. No need to buy anything fancy for this recipe. I paired it with pork and it was a great side dish. My kids LOVED it too!
I am trying to eat more veggies and this was really good. Thanks for the recipe..
I’ve made it a number of times and my family and I really like it. Last night I had about a cup of it leftover from a batch I had made earlier this week, I heated it and then added 2-3 tablespoons of plain non fat yogurt – it was delicious