In a large deep frying pan, heat olive oil on medium
high. Saute onions and garlic until translucent
(about 5 minutes).
Stir in mustard, sugar, vinegar, and chicken broth.
Bring to a boil on high heat. Add kale, cover, and
cook about 5 minutes stirring often.
Add cranberries and continue cooking on medium high
heat , stirring often. The liquid will reduce by
half and cranberries will plump in about 10 minutes.
Season with salt and pepper. Sprinkle with almonds.
Originally Submitted
4/11/2013
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