Time for an APPLE WEEK side dish! Kale is one food I never grow tired of, so I’m always looking for new ways to prepare it. I adapted today’s recipe from one I found on the back of a bag of kale months ago. The recipe lends itself so well to variation. I added a chopped Granny Smith apple along with the cranberries and it’s just perfect. You could always increase the amount of add-ins if desired, more apple, more cranberries, or top with chopped nuts after cooking. The combination of subtle sweetness and tang is addictive and SO HEALTHY! I hope this becomes a favorite at your house too.
Yields 4 servings.
SODIUM CONTENT: 49 mg per serving
2 T. olive oil
1 medium onion, diced
3 cloves garlic, minced
2 T. Westbrae no-salt-added stoneground mustard (or equivalent)
1 T. apple cider vinegar
1 T. sugar
1 1/4 c. low sodium chicken broth
1 lb. kale, chopped
1 medium Granny Smith apple, cored and chopped
1/3 c. fresh cranberries, sliced
freshly ground black pepper to taste
In a large stock pot or saute pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until soft, about 5 minutes.
Stir in the mustard, cider vinegar, sugar and chicken broth. Raise the heat to high and bring to a boil.
Once boiling, add the kale to the pot. Cover and cook 5 minutes, stirring frequently.
Add the chopped apple and cranberries and stir to combine. Reduce heat to medium, cover the pot and continue to cook, stirring frequently, 10 minutes. In the last few minutes of cooking, remove the lid and continue cooking, stirring frequently.
Remove from heat and serve immediately, seasoned with freshly ground black pepper to taste.