Roasted Lamb
Something to Contemplate

Garlic Maple Kale (a deliciously different Easter Side)


2 tbsp olive oil
1 small red onion, diced
2 tbsp Garlic Maple Rub
1 tbsp Dijon mustard
1 tbsp Cranberry Orange Vinegar
1 1/2 cups chicken broth
4 cups rinsed and chopped kale (we like to use the stems too!)
1/4 cup craisins
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and Garlic Maple Rub; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, vinegar, chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Add the dried fruit, continue boiling, uncovered, until the liquid has reduced by about half, and the fruit has softened, about 15 min. Toss in sliced almonds. Serve Hot!

Photo Credit:  Gourmet



Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)