Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 cloves garlic (minced)
- 1 large bunch of lacinato kale (de-stemmed & chopped)
- 1/4 cup dried cranberries
- 1/4 cup water
- sea salt, to taste
- black pepper, to taste (optional – omit for AIP)
Instructions
- Mince your garlic first and allow it to rest while you prepare the other ingredients. This allows it to release the medicinal compound – allicin.
- If you’ve never had kale before, you’ll notice the stems are quite hard. Peel the leaves off the stems, and throw the stems away. Then chop the leaves into bite-sized pieces.
- Heat olive oil in a large skillet or soup pot over medium heat. (I use a soup pot to keep the kale from flying around the kitchen during the “tossing” part of the next step.)
- Add garlic and sauté for 30 seconds. Add kale and toss to coat evenly with the oil.
- Add cranberries & water. Cover and cook for 5 more minutes, stirring occasionally.
- Add salt & pepper last, toss to coat, and enjoy!
Notes
- If you’re feeling adventurous, you can try cooking the leftover kale stems instead of throwing them away. Here’s a recipe: Smoky Sautéed Kale Stems.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dishes
- Method: Stovetop