Ka-Ka-Ka-Cooking With Kale!

Several weeks ago, while perusing the dinner menu at Bistro Bobette and trying to narrow down which four delectable side dishes I wanted to order as part of my vegetarian entree, I was quite intrigued by the description of the sauteed kale side. Despite being a vegetarian, I'll admit that I rarely order greens as a side, mostly due to the fact that I grew up in a rural southern area where you could almost guarantee the greens would be cooked with some type of pork product. Or slathered in cream sauce. Or maybe both!

Anyway, one of my co-workers absolutely loves kale, but after hearing her rave about it on numerous occasions, I still didn't really see the great appeal of this cabbage-like veggie. But, I always enjoy trying new and unique foods, so when I saw that Bistro Bobette's version of sauteed kale included smoked EVOO, raisins, and pine nuts, I decided that this creative take on what I usually deemed to be a boring dish sounded tempting enough for me to give it a try. Although it didn't quite compare to the divinely delicious truffle mac & cheese, the kale dish was excellent! As is usually the case whenever I eat something that I particularly enjoy, I try to figure out how to re-create it (or something similar) in my own kitchen.

I found a recipe for Sweet & Savory Kale that sounded pretty tasty, and tonight I finally had some extra time to cook, so I decided to experiment with it. :)

Here's the recipe with my changes....enjoy!

Ingredients

• 2 tablespoons safflower oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon mustard
• 1 packet Splenda
• 1 tablespoon cider vinegar
• 1 can vegetable broth
• 1 large bunch kale, torn and rinsed
• 1/4 cup dried cranberries
• salt and pepper to taste
• 1/4 cup sliced almonds

  
Heat safflower oil in a large skillet over medium heat. 

Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. 

Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. 

And there you have it! Maybe I'm biased, but I thought it was pretty tasty!