Italian Kale with Cranberries and Pine Nuts

By vdub

Ingredients

• 1 bunch Italian kale (also called dinosaur kale or lacinto kale)
• 1 Tbs olive oil
• 2-3 cloves garlic, sliced thinly
• 1 Tbs balsamic vinegar (or more if needed)
• dried cranberries
• 2 Tbs pine nuts, lightly toasted
• salt and pepper

Details

Preparation time 5mins
Cooking time 10mins
Adapted from lifeminusgluten.com

Preparation

Step 1

Wash the kale and dry in a salad spinner or pat with kitchen towels. It can still be fairly damp, but not dripping wet. Chop the kale into larger bite sized pieces (it will wilt significantly when it is cooked). Saute the garlic in a pan over medium to medium-high heat until fragrant (hot enough to cook, but not burn the garlic). Add the chopped kale and saute until it is bright green, slightly wilted, but still has some body and character left to it. Remove from heat, and sprinkle with balsamic vinegar and toss to coat. At this point I plated my kale and sprinkled the dried cranberries and toasted pine nuts on top. I finished with some fresh, cracked black pepper and some sea salt.