10:54 pm - Friday, January 18 2019
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saturday recipe

A bowl of health:) Yep, this is what we are supposed to be eating and lots of it:) Greens! Greens! Good for your heart, the more you eat, the more you………part ways with bad eating habits:) I know what you were thinking:) This is kale. I got it in my veggie box this week and a friend of mine recommended the recipe. Thanks Cathy! I loved it.

Bedazzled Kale
2 Tablespoons olive oil

1 large onion, diced
2 large cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons white sugar
1 Tablespoon cider vinegar
1/1/2 cups of low sodium chicken broth ( or a bullion cube and water)
4 cups of stemmed , torn and rinsed kale
1/4 cup dried cranberries (I used craisins, cherry flavour)
salt and pepper to taste
1/2 cup chopped almonds ( I had some smoked salty ones)

Directions: Heat the oil in a large pot over medium heat. Toss in onion and garlic, and cook until the onion is translucent, about five 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 cranberries and almonds and continue boiling with the lid off until the liquid has reduced by about half and the cranberries have softened, about fifteen minutes. Taste, and season with salt and pepper. ( You are actually supposed to sprinkle with the almonds before serving but I popped them in with the cranberries and they were yummy)

Finished product and it is really tasty.

About Shelagh Duffett

An artist and mum to a beautiful daughter. I live in the gorgeous province of Nova Scotia, Canada and write about bits and pieces of my life. Alice is the name of my grandmother, who was an amazing business woman and Paris is a city we LOVE. Art and tea are necessities!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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