About this recipe:This is a highly nutritious vegetable dish. Kale is cooked with dried cranberries in a seasoned chicken stock, then garnished with flaked almonds before serving.
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
4 teaspoons caster sugar
1 tablespoon cider vinegar
350ml chicken stock
275g stemmed, torn and rinsed kale
4 tablespoons dried cranberries
salt and pepper to taste
25g flaked almonds
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Method Prep:25min › Cook:30min › Ready in:55min
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 the 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 flaked almonds before serving.