Kale and Cranberries

The sour and tart taste of fresh cranberries, in this recipe, is softened by adding brown sugar. It also depends on how many crushed cranberries you put in each spoonful. Served with a side of rice, the rice absorbs the flavor. The kale of choice was dinosaur kale and the selection were smaller top leaves. Leeks and kale are bitter. Adding cranberries to the dish livened everything up. Aqiimuk's Kitchen is coming up on our 11-year anniversary. It's my pleasure to offer new recipe ideas each week. Thank you all for joining me. I envision several of you huddled over ingredients, making your own version of what we offer here.

Ingredients

Dinosaur Kale, two cups chopped

Leek, one sliced

Cranberries, 1 cup, fresh or frozen

Olive oil, 1 tbsp

Apple cider vinegar, 1 tbsp

Brown sugar, 1 to 2 tbsp

Preparation

Heat olive oil to a medium temperature. Add in the leek slices and cook at least two minutes. Add the kale and toss to incorporate the leek slices. Splash in the apple cider vinegar. Sprinkle the brown sugar over the kale. After cooking another two minutes, add in the cranberries. Stir and cover. Lower the temperature to low. Cook five minutes. Then mash the cranberries. Serve with rice.