Kale With Garlic And Cranberries Recipes

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KALE SALAD WITH CRANBERRIES



Kale Salad with Cranberries image

I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.

Provided by Rita M Frantz

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 12

½ cup water
½ cup dried cranberries
1 tablespoon honey
16 ounces kale, stems removed and discarded, leaves torn into bite-sized pieces
1 red onion, chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
¾ teaspoon salt
½ teaspoon ground black pepper
5 ounces feta cheese, crumbled
½ cup toasted walnuts, chopped

Steps:

  • Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
  • Put kale and red onion in an 8-quart pot or a very large bowl.
  • Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
  • To serve, transfer to a smaller serving bowl.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 12.1 g, Cholesterol 10.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 295.4 mg, Sugar 6.2 g

KALE WITH GARLIC AND CRANBERRIES



Kale with Garlic and Cranberries image

Provided by Ruth Cousineau

Categories     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Kale     Winter     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 4

2 pounds 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 ounces)

Steps:

  • 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.
  • 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.

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