Annabel Langbein who I have mentioned before and is on Jo’s and my short list of the only cook books you will ever need has a new book coming out shortly. On her blog she has been releasing little tastes from the book(I crack myself up). One of them is this Kale and Cranberry Toss which Jo made last night.
It was rather good:)
Here is how
- 2 tbsp extra virgin olive oil
- 2 large shallots or small onions, finely sliced
- 1 clove garlic, finely sliced
- 24-36 kale leaves
- finely grated zest of ½ an orange
- ¼ cup water
- ¼ cup orange juice
- 1 tbsp white wine vinegar
- ¼ cup dried cranberries
- salt and ground black pepper, to taste
- ¼ cup slivered almonds, toasted and coarsely chopped
Heat oil in a large frypan or pot and cook shallots or onions and garlic until soft (2 minutes). Discard kale stems, coarsely chop leaves and add to pan with orange zest and water. Cook 2-3 minutes then add orange juice, vinegar and cranberries and cook until liquid is almost evaporated (another 2 minutes). Toss through salt, pepper and almonds to serve.
If you want a better picture of it than mine check out Annabel’s site.
Our Kale is growing about 4m from the kitchen so it doesn’t get any fresher. Although the Kale is starting to flower at the moment and I have been just biting the flower heads straight off the plant yum. Now that’s fresh.