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
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