Monday, November 23, 2009

Red Russian Kale with Cranberries

  • large bunche kale, any
  • ¼ cup pine nuts
  • ¼ cup dried cranberries
  • 3 tablespoons olive oil
    Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil. Toss and serve

No comments: