Prior to this past summer, I had never knowingly eaten kale. I knew it was a leafy vegetable that could be found in the produce section at the grocery store, and that was the extent of my kale wisdom. Then I took part in a vegetable share and kale started showing up on my doorstep every other week (among many other wonderful veggies). That was my cue to learn more about this mysterious green vegetable.
Kale is considered a "super food." That means that it is really, really, really good for you. It is loaded with nutrients such as vitamin A, beta-carotene and vitamin C and other disease-fighting compounds. It is rich in minerals such as calcium, iron, manganese and potassium. Ok, I could go on and on, really. Suffice it to say that it is an amazing food and that it is beneficial to consume it.
I found a few different ways to prepare kale, and this recipe is a favorite. It brings together such a great blend of flavors that I actually forget I am eating a super food!
Heat 2 Tablespoons of olive oil in a skillet over medium heat.
Stir in the chopped onion and 2 minced cloves of garlic.
Cook and stir until the onion softens, about 5 minutes.
Add to the skillet:
1 Tablespoon mustard
1 Tablespoon sugar
1 Tablespoon cider vinegar
14 oz. chicken broth
Bring to a boil and stir in 2 bunches of kale, stemmed and torn into medium-sized pieces.
Cook for 5 minutes, or until kale is wilted.
Stir in 1/4 cup of dried cranberries and continue boiling uncovered for 15 minutes, or until the liquid has reduced to half.
Season with a sprinkling of salt and pepper.
Prepare to be pleasantly surprised! And then rest well, knowing you have consumed such a nutritious vegetable.