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Sweet and Savory Kale

From Suwanee Whole Life Co-op

<p>I made ¼ of this recipe the first time in order to test it. It was so good that I ate it all at once!</p>
Source: Karen deLaubenfels (Entered by Nora Lea)
Serves: Serves 4-6

2 tablespoons of olive oil
½ medium onion – chopped
3 cloves garlic – minced
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon cider vinegar (I used more – add ½ tablespoon at a time to taste.)
1 ¼ cups of chicken stock
1 1-pound bag of kale (chopped kale without thick stem pieces)
Salt and pepper to taste
Optional: 1/3 cup of sliced cranberries (I didn't use)
Optional:¼ cup of sliced almonds (I didn't use)

Step by Step Instructions
  1. In a large stock pot, heat olive oil on medium high heat.
  2. Add onion and garlic; saute until onion softens, stirring often, about 5 minutes.
  3. Stir in mustard, sugar, cider vinegar and chicken stock.
  4. Add kale, cover and cook 5 minutes, stirring often.
  5. Add (optional) cranberries.
  6. Continue cooking on medium high heat, stirring often. The liquid should reduce by about half and cranberries (if used) will get plump in about 10 minutes.
  7. Season with salt and pepper. Sprinkle with almonds, if desired.