Recipe by SJRJA
"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."
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1 1/2 cups
stemmed, torn and rinsed kale
salt and pepper to taste
Well, I have to admit that it was very good. I have never had kale, or any other "southern" type of green. They used to sound kinda gross to me. But, my CSA box sent me a bunch of kale and I wanted to try it one time, to see if I truly did not like it or not. I wanted a simple recipe. This recipe fit the bill perfectly, and it tasted really good too.
Way to go Surja! We will be making this again. Only changes will be halving the sugar in half and greatly increasing the dried cranberries.
Very easy and quick to make. Make sure the Kale is dried off very well.
This recipe is fine if you don't want to taste kale. Even if you quadruple the amount of kale, the vinegar and mustard taste just over powers the flavor of everything else. 1.5 cups of chicken broth is way too much liquid to reduced down.
Great recipe. I cut the sugar as others suggested, and knew there was NO hope for hubby to like it if I added the cranberries and nuts, so left them out. Turned out GREAT anyway!
Wow! I've never made Kale before and was pleasantly surprised at how tasty this recipe was. I searched the internet for a recipe for Kale and this one appealed to me the most. I did not have dried cranberries and almonds so I left them out and it tasted just fine without them. Thanks for a great recipe and I'll definitely make it again.
I totally messed with this recipe, but have to say that the essential greens/dried fruit combo was even better than I had hoped. We didn't have enough kale, so used half kale and half mustard greens, raisins instead of cranberries, and we forgot(!) the sugar but the final dish didn't seem to care.
I don't understand, though, how to boil down the 1 1/2 cup chicken stock without overcooking the greens--we ended up removing the greens and cooking down the broth separately. Still, very tasty!
We had this recipe for dinner tonight. It was excellent. I couldn't find the dijon mustard so I used whatever mustard I could find and it was still good. It was more sweet than savory but that was probably due to the honey mustard I had to use. We had it with a small amount of thinly sliced steak on top, but it would have been enough without the meat.
This recipe probably would not be for someone who gets grossed out by wilted greens, but kale remains quite crunchy even when wilted so we found it very satisfying. The cranberries and almonds really add to it. I think the only way you could mess this up would be if you cooked the kale too long.
I have never eaten kale in my life, but am making an honest effort to put more leafy greens into my diet. I can see where it may be too sweet for some and it wouldn't hurt to cut out a bit of sugar, but I liked it the way it was too. I added a little bit of chopped ham to make it a one dish meal and I was very impressed.
Needed something to do with the Kale from my CSA that wasn't a soup. I've never had Kale before. This was very good. Next time I'll go lighter on the mustard. Once it cooks down, I'd say it's closer to enough for 2 large side portions vs the 6 mentioned in the recipe (like spinach, it really cooks down!). We'll make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Savory Kale
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 121
** Calories from Fat: 61
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