Boistfort Valley Farm
Community Supported Recipe Box

Kale with Garlic and Cranberries


  • 1 pound kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
  • 2 cloves minced garlic
  • 2-3 tablespoons olive oil
  • 1/3 cup dried cranberries


dish: side
season: summer, fall

Cook kale in a 6-quart pot of boiling salted water, uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.

Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, cranberries, a pinch of salt, and 1/8 tsp pepper and cook, tossing frequently with tongs, until kale is tender, 4 to 6 minutes. Salt as desired.

Adapted from Gourmet, November 2007, Ruth Cousineau