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Kale and Cranberry Toss
2 tbsp extra virgin olive oil 2 large shallots or small onions, finely sliced 1 clove garlic, finely sliced 24-36 kale leaves finely grated zest of ½ an orange ¼ cup water ¼ cup orange juice 1 tbsp white wine vinegar ¼ cup dried cranberries salt and ground black pepper, to taste ¼ cup slivered almonds, toasted and coarsely chopped
© Annabel Langbein Media
Heat oil in a large frypan or pot and cook shallots or onions and garlic until soft (2 minutes). Discard kale stems, coarsely chop leaves and add to pan with orange zest and water. Cook 2-3 minutes then add orange juice, vinegar and cranberries and cook until liquid is almost evaporated (another 2 minutes). Toss through salt, pepper and almonds to serve.
This recipe is from my book The Free Range Cook: Through the Seasons
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