This is a little different take on kale; a little sweet and a little sour. Kale is rich in vitamins A, C and K. Some recipes refer to it as a super food. I used curly kale and dinosaur (Dino) kale in this recipe. Even people who aren’t sure about eating cooked greens might like this combination.
4 cups of washed, torn kale leaves
2 T olive oil
1/2 cup minced red onion
2-3 cloves of garlic minced
1 T Dijon mustard
1 T granulated sugar
2 T cider vinegar
1 1/2 cups chicken stock
1/4 cup dried cherries
salt and pepper to taste
Heat the olive oil in a large skillet and sauté the onion and garlic over medium heat until the onion is softened but not browned.
Add the stock, vinegar, sugar, and dijon to the skillet and bring to a simmer.
Add the kale to the skillet, cover and simmer for 5 minutes. Uncover, add the cherries and simmer for 15 minutes or until the liquid is reduced by half.
I served this with chicken piccata and quinoa. But I think it would be an excellent side with any pork or poultry dishes.
Enjoy your greens!