Ingredients
- 3 Tbsp. olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 Tbsp. red wine vinegar
- juice and zest of half a lemon
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almonds
- (optional) 1/4 cup crumbled blue cheese or goat cheese
Method
Heat 2
Tbsp. oil in a large saute pan over medium-high heat. Add shallot and
saute for at least 5 minutes or until tender. Add garlic and saute for 1
minute. Then add cranberries, red wine vinegar and lemon juice and
zest, and stir to combine. Season with salt and pepper.
In a large
bowl, toss the kale with olive oil and an extra pinch of salt, and
massage kale with your fingers for 1 minute until tender. Add in the
cranberry/shallot mixture and almonds, and toss to combine. Serve topped
with crumbled cheese if desired.
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