2000s Recipes + Menus
Kale with Garlic and Cranberries
Serves8
- Active time:25 min
- Start to finish:40 min
November 2007
Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.
- 2 lb 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 oz)
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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.
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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.
- Keywords
- ruth cousineau,
- winter,
- kale,
- cranberries
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