SAUTÉED KALE WITH PECANS AND CRANBERRY

SAUTÉED KALE WITH PECANS AND CRANBERRY image

Yield 4-6 4 people

Number Of Ingredients 10

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2 table spoon Olive oil
4 cloves garlic ,minced
1 red onion diced in squares
I bunch Tuscan Kale coarsely shredded
5-6 Brussels sprouts, each cut in fours
1 bunch finely chopped Baby Bokchoy
1/2 pound brown mushrooms cut in fours
Garlic salt to taste
1/4 cup roasted pecans coarsely chopped
2 table spoons dried Cranberries

Steps:

In a pan add a little bit of olive oil and sauté the mushrooms on high heat ,adding garlic salt over them for 1 min till they sizzle. Remove from pan and keep-aside In the same pan add a little more olive oil and sauté the Brussels sprouts for 1 min on high heat and then add the bok choy. Sprinkle garlic salt to taste .Stir on high heat for 15 sec and immediately remove from pan. Add the remaining oil and add minced garlic. Let it sizzle till fragrant. Add the onion and sauté the onion squares on high heat till they sizzle. They should remain a little crisp.about 1 min. Immediately add the shredded kale and stir on high heat till Kale becomes slightly limp but remains crisp. About 1 min. Add garlic salt to taste. In a large salad bowl combine all the sautéed ingredients and toss gently to mix. Sprinkle on top roasted Pecans and dried cranberries. Serve immediately.