planning a thin thanksgiving: kale with caramelized onions, almonds and dried cranberries.

 

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One more last-minute thanksgiving recipe – it’s a good thing this dish takes just a few minutes to throw together!  

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Kale is one of my favorite vegetables.  It has beautiful big, sturdy leaves, and it holds it’s own with so many different flavors.  It’s also incredibly healthy; in the same vegetable family as broccoli, cauliflower and brussel sprouts.  I love it in soups, salads, and just wilted with some olive oil and garlic.  In this recipe, the kale is quickly wilted and braised, and wonderful sweet flavors from the onions and cranberries and great crunchy texture from the almonds are added in.  It’s healthy, quick and easy to make – great for thanksgiving or any other night!

Kale with Caramelized Onions, Almonds and Dried Cranberries (serves 8)

2 lbs. kale, leaves chopped or torn into bite-size pieces, thick stems discarded
2 red onions, halved and thinly sliced
1/3 cup dried cranberries
1/2 cup sliced almonds, toasted in the oven (350 degrees for about 12 minutes)
1 tbsp. olive oil
1 tbsp. brown sugar
1/2 cup dry red wine
1/2 cup low-sodium vegetable broth
non-stick cooking spray
salt and pepper

Heat the olive oil in a pot over medium heat for 30 seconds.  Add in the onion and sprinkle with salt and pepper.  Cook 7-10 minutes, until onion is softened and beginning to brown.  Add in the brown sugar and red wine.  Stir and continue cooking until the wine is totally absorbed and onions are caramelized (about 5 minutes).  

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Working in a few batches, add in the kale and sprinkle with salt and pepper.  Cook until kale has wilted.  Add in the vegetable broth and cover the pot.  Cook about 5 minutes, until the broth is absorbed and kale is very hot.  Off the heat add in the cranberries and crumble the almonds over the top.  Season to taste with salt and pepper.

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