Gourmet November 2007 Here’s another easy and tasty kale recipe. Serves 4
1 pound of kale, stems and center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 teaspoons olive oil
½ cup dried cranberries(2 oz)
Cook kale in a large pot, in 4 quarts of water and 1/12 tablespoons of salt, uncovered, until near tender, 5 to 7 minutes. Drain and toss in an ice bath to stop the cooking. Drain again with it’s cool.
Cook garlic in oil in the same pot, over medium heat, stirring until fragrant, about 30 seconds. Add kale, dried cranberries, ¾ teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently, until kale is heated through and tender, 4 to 6 minutes.