Sautéed Kale with Balsamic Cherries

GRAIN-FREE, EGG-FREE, NIGHTSHADE-FREE, DAIRY-FREE, VEGETARIAN

The hat tip for this recipe goes to my dear friend Dallas, who introduced me to this delightful concoction. The savory garlic, tangy balsamic reduction, sweet-tart cherries, and crunchy pistachios make quite the combination! If kale isn’t your thing, you could easily substitute chard or an equal amount of spinach. It’s a more mouthwatering way to get your greens. It also makes a killer side dish to the Garlic Lamb Chops with Herb Gremolata.

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PREP TIME: 10 MINUTES

COOKING TIME: 15 MINUTES

SERVES 4

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1 tablespoon olive oil or ghee

2 cloves garlic, finely chopped

⅓ cup balsamic vinegar

½ cup dried tart cherries

2 bunches kale, tough stems removed, chopped

¼ cup shelled pistachios, chopped

In a large pot or Dutch oven set over medium heat, warm the olive oil or ghee. Then sauté the garlic for about a minute, until it smells scrumptious. Add the balsamic vinegar and cherries. Raise the heat, and bring the mixture to a boil, then lower the heat to medium-low, simmering 6 to 8 minutes or until the sauce is reduced by about half and the cherries are soft.

Add the kale to the pot and stir so it’s well coated with the sauce. Cover and simmer until the kale softens, about 5 minutes. Serve the kale garnished with the pistachios.

Change It Up

− Swap the kale out for chard or spinach.

− Use walnuts instead of pistachios.