"If people could see how their food is produced, they would change how they eat."
--Michael Pollan
Seasonal Recipes
Fruit and Nut Kale
2 Tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tablespoon cider Vinegar
1 tablespoon honey mustard
1 1/2 cups vegetable broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
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, vinegar, and broth, 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 cranberries have softened. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Adapted from allrecipes.com
Posted on March 21, 2008
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