Kale with Garlic and Cranberries

Ingredients for Kale with Garlic and Cranberries

• 900g kale (preferably Russian Red), stems and centre ribs discarded and leaves coarsely torn

• 1 tablespoon minced garlic

• 80ml olive oil

• 120ml dried cranberries (60g)

How to make Kale with Garlic and Cranberries

Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 3.8L 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 teaspoons salt, and 1/8 teaspoons pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.