Sweet and Savory Kale Recipe

This recipe brings together a great blend of flavors that you actually forget you are eating a super food and it's GOOD for you!

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!

Chop one small onion.

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. For another great way to eat Kale see my Kale Chips recipe, you can eat as many as you want and feel absolutely NO GUILT!

Sweet and Savory Kale

Prepare to be pleasantly surprised! And then rest well, knowing you have consumed such a nutritious vegetable.

Contributed by Megan Porta from pipandebby.com.

Published Oct 04, 2010

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Serves: 2 - 4

Total time: 15 mins

SweetSavoryKale"

Ingredients:

  • 2 Tablespoons
  • 1 small onion
  • 2 cloves of garlic minced
  • 1 Tablespoon Mustard
  • 1 Tablespoon Sugar
  • 1 Tablespoon Cider Vinegar
  • 14 oz Chicken Broth
  • 2 Bunches of Kale
  • 1/4 cup Dried Cranberries
  • Salt and Pepper for taste
Instructions:
  1. Heat olive oil in skillet over medium heat, stir in chopped onions and minced garlic. Cook and stir unitl the onions soften, about 5 minutes.
  2. Add remainder ingredients into the skillet (except Kale and cranberries)
  3. Bring to a boil and stir in kale, stemmed and torn into medium-sized pieces. Cook for 5 minutes, or until kale is wilted.
  4. Stir in cranberries and continue boiliing uncovered for 15 minutes, or until the liquid has reduced to half. Season with Salt and Pepper and serve.

Basic Green Salad Recipe

Keeping it simple with all green vegetables like celery, apples, cucumber and avocado. For the love of veggies; this salad is to die for!

Here is a quick disclaimer before you read: I am not a super fancy cook, and I love a lot of very simple yet flavorful recipes.

Ok, now that your expectations aren't too high you may continue!

For me, eating vegetables is effortless. No, it is beyond effortless. It is enjoyable! I love veggies more than almost any other food. While I do realize this is bizarre, I am thankful for it. I can eat healthy foods and truly enjoy them. Don't get me wrong, I have many desires for greasy, fattening, sugary foods, as well. I would eat Taco Bell every day if my health and the size of my thighs weren't constantly on my mind.

After all of that gushing about The Vegetable, it might be easy to understand why I adore salads. I have a large collection of salad recipes (that mostly reside in my head) that I am excited to share on this blog!

LEARN HOW TO CUT AN AVOCADO IN THIS VIDEO TUTORIAL

This particular salad is one that my mom used to make for me a lot. I loved it to pieces back when I went through a can of hairspray a week and I love it to pieces now.

Fill two salad plates/bowls with washed, fresh, chopped lettuce. Split between them:

One green apple, sliced

One small cucumber, peeled and sliced

Two stalks of celery, chopped

One avocado, peeled and chopped

I have also been known to add:

One pear, chopped

A handful of capers

A handful of green olives, sliced

Anything green! Broccoli, snap peas, artichoke hearts, green onions. Go crazy!

I do love a good hearty ranch dressing to top off my salads, but sometimes its flavor is overpowering. That's not such a good thing for strange people like me who like to taste their vegetables. My all-time favorite dressing is salad vinegar. It isn't loaded with calories like most dressings, and I love how it tastes. I'm not really sure how other people feel about using it as a salad dressing, but for me, it greatly enhances the flavor of the veggies. Another good option that I discovered last winter is Ken's Lite Balsamic Vinaigrette. It is reasonably low in fat and calories and it is delicious!