By Popular Demand

     On February 19 I touted the virtues of kale.  The post was titled "The Queen of Greens."  Since that time folks have asked how kale can be prepared.  Here is my favorite recipe, provided by allrecipes.com.

SWEET AND SAVORY KALE

2 Tbsp olive oil                                                          1 1/2 cups chicken broth

1 small onion, diced                                                 4 cups stemmed, torn & rinsed kale

2 cloves garlic, minced                                            1/4 cup dried cranberries

1 Tbsp Dijon mustard                                              salt & pepper to taste

4 tsp white sugar                                                      1/4 cup sliced almonds

1 Tbsp cider vinegar

     Heat olive oil in a larg pot over medium heat.  Stir in the onion and garlic; cook and stir until the onion softens and turns transluscent, about 5 minutes.  Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat.  Stir in the kale, cover, and cook 5 minutes until wilted.

     Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.  Season to taste with salt and pepper.  Sprinkle with sliced almonds before serving.