Braised Kale with Cranberries and Pine Nuts
Why I Love This Recipe
FEATURING: Kale and garlic.
Another simple recipe from New York City chef Chloe Coscarelli that is just as good served hot or cold. It can be served as a side dish or eaten by itself. You can also easily half this recipe.
NOTE: If you plan on keeping some for the next day, I suggest adding the lemon just before serving so that your kale stays a more vibrant green (something I did not to for this picture I took the day after making this recipe).
Ingredients You'll Need
4 Tablespoon olive oil
2 garlic clove, peeled and smashed
1 bunch curly kale, cut into a chiffonade or torn into pieces
Sea salt, to taste
Freshly ground black pepper, to taste
4 Tablespoon pine nuts
1/2 cup dried cranberries
1 cup vegetable broth
In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add kale and season with salt and pepper. Cook, tossing frequently, until almost all wilted. Stir in the cranberries and pine nuts and cook one more minute. Add the vegetable broth and continue cooking, stirring, until kale softens and all broth is evaporated (approx. 5 min). Remove pan from heat and remove garlic cloves. Add lemon juice just before serving. Taste and adjust seasoning, if needed.