Sweet and Savory Kale
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced (or use green garlic or garlic scapes)
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth (veggie broth if vegetarian)
4 cups stemmed, torn, and rinsed kale
1/4 cup dried cranberries (or raisins or dried cherries)
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, 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.