Purple Kale with Cranberries and Pine Nuts

Our local fruit and vegetable store had the most glorious purple kale on sale this week. So I just had to use it.

To make this dish, remove the leaves of 1 bunch of purple kale from the tough (inedible) stalks. Wash the leaves and then steam them in a steaming basket for 6-8 minutes. I like my kale to be tender but if you prefer a little crunch just shorten their time in the steamer.

Half way through steaming, drizzle about 1 tsp. of lemon oil onto the leaves. Once your leaves are tender, transfer them onto your serving dish and top with 2 tbsp. of dried cranberries and 2 tbsp. of toasted pine nuts.

Who ate it?

Husband- Yes!

Son #1 and #2- They ate the cranberries and the pine nuts. No kale though. It looks as if I’ll have to keep hiding it in potato cakes.

– Mom on a veggie mission

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