How to make it

  • Cook kale in a 6-quart pot of boiling salted water (1½ tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes.
  • Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
  • Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds.
  • Add kale, dried cranberries, ¾ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

Reviews & Comments 4

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  • rosemaryblue 11 years ago
    Dond, thanks for sharing this great recipe. I love kale, and I just know this is delicious. Perfect too, with pork tenderloin. Happy holiday cookin'!
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  • linebb956 11 years ago
    Thanks Dond... I love my greens and try to have them on the table at least once a week or more.. they are so good for you! This sounds wonderful! Bookmarking now!
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  • dond 11 years ago
    My wife was skeptical about this dish, but she polished off a heaping plateful, so you might give it a shot. It helps that the kale is just al dente when it goes into the ice bath. I try to keep just a little of its crunch. Actually, once you toss in the cranberries, salt, and pepper, you don't really have to heat it for a full 4 minutes if you like the kale a bit more solid.
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  • kukla 11 years ago
    I rarely cook any of the leafy green vegetables (rapini, kale, chard, spinach, bok choy) because my husband doesn't care for them (he'll eat raw spinach salads). But, I enjoy them, and I really like cranberries & garlic....This recipe is quick and easy enough that I can make a small amount - just for me. Thank you for posting this one, Dond :)
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