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Image by azboomer from Pixabay

I have 3 sisters. Jaymi is the middle sister and she provided this recipe for the 2019 edition of the family recipe collection. This is a simple and easy one to make. In reading it over, it sounds yummy and will be one that Colleen and I will give a try in the near future!


  • 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
  • 2 teaspoons honey
  • Juice and zest of half a lemon
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 bunch kale, stems removed and very thinly sliced
  • ¼ cup sliced almonds
  • ¼ cup crumbled blue cheese or goat cheese


  1. Heat 2 tbsp oil in a large sauté pan over medium-high heat.  Add shallot and sauté for at least 5 minutes or until tender.  Add garlic and sauté for 1 minute.  Then add cranberries, red wine vinegar, honey and lemon juice and zest.  Stir to combine.  Season with salt and pepper.
  2. In a large bowl, toss the kale with the remaining olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minutes until tender.  Add in the cranberry/shallot mixture and almonds, and toss to combine.  Serve topped with crumbled cheese.

C|D’s Notes

  • I’ll bet feta would work as well.