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Kale with Garlic and Cranberries

Kale with Garlic and Cranberries (Paleo, AIP, GAPS, Wahls, Whole30)


  • Author: Eileen Laird
  • Total Time: 12 minutes
  • Yield: 4 servings

Ingredients


Instructions

  1. Mince your garlic first and allow it to rest while you prepare the other ingredients. This allows it to release the medicinal compound – allicin.
  2. If you’ve never had kale before, you’ll notice the stems are quite hard. Peel the leaves off the stems, and throw the stems away. Then chop the leaves into bite-sized pieces.
  3. Heat olive oil in a large skillet or soup pot over medium heat. (I use a soup pot to keep the kale from flying around the kitchen during the “tossing” part of the next step.)
  4. Add garlic and sauté for 30 seconds. Add kale and toss to coat evenly with the oil.
  5. Add cranberries & water. Cover and cook for 5 more minutes, stirring occasionally.
  6. Add salt & pepper last, toss to coat, and enjoy!

Notes

  1. If you’re feeling adventurous, you can try cooking the leftover kale stems instead of throwing them away. Here’s a recipe: Smoky Sautéed Kale Stems.
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Side Dishes
  • Method: Stovetop

Keywords: paleo, aip, gaps, wahls, whole30, kale with garlic and cranberries

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