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Ingredients
- 2 (tablespoon) olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (tablespoon) Dijon mustard
- 4 (teaspoon) white sugar
- 1 (tablespoon) cider vinegar
- 1 1/2 (cup) chicken broth
- 4 (cup) stemmed, torn and rinsed kale
- 1/4 (cup) dried cranberries
- 1/48 (ounce) salt and pepper to taste
- 1/4 (cup) sliced almonds
Directions
- 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 kale.
- 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.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 109
- Total Fat
- 7g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 220mg
- Carbohydrate
- 11g
- Dietary Fiber
- 1g
- Sugars
- 6g
- Protein
- 2g
- Vitamin A
- 58%
- Vitamin C
- 40%
- Calcium
- 5%
- Iron
- 5%
- Potassium
- 119mg
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