Kale With Garlic And Dried Cranberries
From dond 16 years ago
- 15 minutes to make
- Serves 8
This recipe appeared in a recent issue of one of the fancy cooking mags -- Bon Appetit, Gourmet, Sloppy Joe's -- one of them. I prepared it to go with a very plain grilled rib eye steak, and it was a perfect fit. Read more A good side dish to make when you don't want to do a lot of work and don't have much time, but want something flavorful and healthy. When I prepared this dish for just two people, I reduced the proportions to a single bunch of Kale from my local Whole Foods, one large minced garlic clove, and about a quarter cup of dried cranberries. A single bunch of kale reduces down considerably in boiling water. Transferring the kale to an ice bath once it's cooked is important -- otherwise, your kale is going to turn into an overcooked, pasty, unappealing mass of stewed green stuff. The Russian Red kale, with the thick red center rib, is definitely the variety to use. See less
Ingredients
- 2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn shopping list
- 1 or 2 tablespoons minced garlic shopping list
- 5 tablespoons olive oil shopping list
- ½ cup dried cranberries (2 ounces) shopping list
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.
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