Sweet and Savory Kale

Ingredients

• 0.3 cup almonds sliced
• 1.5 cups chicken broth 
• 1 tablespoon cider vinegar 
• 1 tablespoon dijon mustard 
• 0.3 cup cranberries dried
• 2 cloves garlic minced
• 4 cups torn and kale stemmed rinsed
• 2 tablespoons olive oil 
• 1 small onion diced
• 6 servings salt and pepper to taste
• 4 teaspoons sugar white

Equipment

• pot

Directions

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, 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.
2. 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.
3. Sprinkle with sliced almonds before serving.