KALE AND CRANBERRY SAUTÉ by Danielle O’Donoghue

Recipe: KALE AND CRANBERRY SAUTÉ by Danielle O’Donoghue

Ingredients Serves: 6-8 as a side dish
  • 1 1/2 tbspolive oil
  • 1red onion - finely sliced in rings
  • 1 bunchdinosaur kale (cavolo nero)
  • 1/2orange - zest finally grated
  • 1/4 cupvegetable stock
  • 1/4 cuporange juice
  • 1/2 tblspmirin
  • 1/4 cupdried cranberries
  • 1/4 cuproasted hazel nuts, roughly chopped.
  • a littlesalt and pepper

Method

Cut the stems out of the kale leaves, and chop leaves coarsely.

Heat the olive oil in a large fry pan with a lid. Fry the onion and garlic till soft – 2-5 minutes.

Add the kale leaves, zest and stock. Cook for 2-3 minutes.

Add orange juice, mirin, vinegar and cranberries. Cook till the liquid is almost evaporated.

Season with salt and pepper and serve garnished with toasted hazelnuts.

© Copyright Danielle O’Donoghue 2017

 

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