Recipe: Delicious Kale with Cranberries

I'd never even heard of kale until it arrived in my Produce Box last year. Tried making kale chips -- because that seemed to be the item most people were raving about -- but the texture and flavor both left much to be desired. I disguised the rest of last summer's kale in stir fry and decided that would be enough of that.

Then I accidentally ate the most delicious sweet and savory kale side dish at a friend's house and discovered a new love for the super healthy green. Here's the recipe (taken from allrecipes.com), along with my annotations. 

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced (I used the pre-minced garlic in a jar)
• 1 tablespoon Dijon mustard (I used honey mustard)
• 4 teaspoons white sugar (would recommend using less than that -- I used 2 tsp agave)
• 1 tablespoon cider vinegar
• 1 1/2 cups chicken broth
• 4 cups stemmed, torn and rinsed kale
• 1/4 cup dried cranberries (I used Craisins)
• salt and pepper to taste
• 1/4 cup sliced almonds

Directions

1. Heat olive oil in a large pot 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.
2. 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.

Let us know -- what's your favorite way to serve kale?

Photo from allrecipes.com.