Braised Sweet and Sour Kale

braised kale with almonds and cranberries in a pot with a spoon

A flavorful sweet and savory side dish

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 199kcal

Author Amee

Ingredients

1 lb chopped kale greens hard stems removed
2 tbsp extra virgin olive oil
3 cloves garlic minced
1 tbsp apple cider vinegar
1 tbsp raw sugar
14.5 oz can chicken broth
1/2 cup dried cranberries
1/3 cup sliced almonds toasted
sea salt and pepper to taste

Instructions

In a large stockpot or dutch oven, heat olive oil on medium heat.
Add garlic and cook until it begins to turn a light golden color.
Stir in broth, sugar, and cider vinegar, and bring to a boil on medium-high heat. Add kale greens and stir. Cover with a lid and cook for 5 minutes, stirring occasionally.
Remove lid and add dried cranberries.
Cook another 10 minutes or so until kale is softened and liquid has been reduced.
Toss with almonds, season with salt and pepper, and serve.

Notes

You can save time by buying the bag of pre-cut kale, but make sure that you remove all of the hard stems. Hard stems can ruin the texture of the dish. On the flip side, buying it whole and chopping it yourself will save you some money. It will also allow you the option of using other great kale varieties. The best kale varieties for braising are: Lacinato "aka Tuscan" kale, Curly kale, and Red Russian kale.

Nutrition