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!

Ingredients

• 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

Directions

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.