Sauteed kale with garlic, cranberries, and parmesan (adapted from Cinnamon & Spice)
1 Tbsp olive oil
4 garlic cloves, thinly sliced
1 large bunch of kale, stems removed and roughly chopped
1/4 cup dried cranberries
1 tsp honey
salt and pepper to taste
1/4 cup freshly shredded parmesan cheese
Heat oil over medium heat in a large skillet, and saute garlic for a minute or so. Add kale, coat in oil, cover, and let cook until wilted (a few minutes). Stir in the cranberries and honey, and season with salt and pepper. Let cook another minute or so, and then top with parmesan. Serves 3.
This was just as good as it sounded. I love the combination of greens and dried fruit, and this was no exception. The cranberries and honey gave it just enough sweetness to provide a good contrast with the slightly bitter kale. This was a good way to ease back into the greens because it was so different and delicious. I doubt that I'll get tired of them this time now that there are so many different vegetables in season. But if I do, I will likely make this again to keep things interesting.