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Categories:
olive oil onion garlic mustard sugar cider vinegar vegetable stock kale cranberries almonds salt pepper
Viewed: 35 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar (or honey or agave syrup)
- 1 tablespoon cider vinegar
- 1 1/4 cups vegetable stock (or chicken stock)
- 1 lb chopped kale
- 1/3 cup cranberries, sliced (optional)
- 1/4 cup sliced almonds (optional)
- salt
- pepper
Method
- In a large stock pot, heat the olive oil on medium high heat.
- Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
- Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
- Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
- The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
- Season with salt and pepper. Sprinkle with almonds if desired.
- Enjoy!
