KALE WITH GARLIC AND CRANBERRIES

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Kale with Garlic and Cranberries image

Provided by Ruth Cousineau

Categories     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Kale     Winter     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 4

2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 tablespoons olive oil
1/2 cup dried cranberries (2 ounces)

Steps:

  • Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
  • Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

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