Sweet And Savory Kale Salad Recipes
SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 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 dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
SWEET AND SAVORY KALE
I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4-6
Number Of Ingredients 12
Steps:
- 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!
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