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Thanksgiving Kale

Servings 4 Servings (about 1/2 cup each)


  • 2 Tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 Tablespoon Dijon mustard
  • 4 teaspoons sugar
  • 1 Tablespoon cider vinegar
  • 1 1/2 cups chicken broth or vegetable broth
  • 8-9 cups stemmed torn and rinsed kale (or a 10 oz. ready to use bag)
  • 1/4 cup dried cranberries
  • salt and pepper to taste
  • 1/4 cup sliced toasted almonds


  1. Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.
  2. Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.
  3. Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.
  4. Stir in the kale, cover and cook 5 minutes until wilted.
  5. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.
  6. Season to taste with salt and pepper.
  7. Sprinkle with sliced almonds before serving.

Recipe Notes

If you like your kale less wilted, reduce the sauce by half before you add the kale. Then add the kale and cover, stirring occasionally until kale has cooked to desired doneness. Recipe adapted from All Recipes Sweet and Savory Kale

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