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Red Russian Kale with Cranberries & Red Onion

Red Russian Kale with Cranberries and Red Onion

2 bu Red Russian kale

2 quarts water

1 tablespoon kosher salt

1⁄2 cup dried cranberries

2 tablespoons olive oil

1/2 red onion, cut into 1⁄2-inch dice

3 tablespoons red wine vinegar

1.  Strip kale leaves from the stem and rinse leaf pieces.

2.  Boil water in a wide sauté pan. Add salt, then kale, prodding until it wilts enough to sink in the water. Cover and boil 5 minutes. Add cranberries, recover, and simmer until kale is tender, a few minutes more. Drain (reserve liquid to make soup or polenta).

3.  Dry pan. Set over moderately high heat; add 1 tablespoon oil. Add onions and sauté until lightly browned, 4 to 5 minutes. Add vinegar and toss to evaporate completely. Transfer to a dish.

4.  Return pan to high heat; add remaining 1 tablespoon oil. Add drained kale and cranberries and toss a minute or two to heat through. Add onions and toss to mix. Serve and ENJOY!

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