Sweet and Savory Kale

I took this dish to a pot-luck a few months ago at my buddy Dan's house, and a few people asked for the recipe, so I figured I'd post it here (since I just made a new batch with collard greens instead of kale).

I got the recipe from a friend originally, although I now forget who...


SWEET AND SAVORY KALE

Ingredients:

- 2 tbsp olive oil
- 1 bunch of kale (about 4-6 cups once you de-stem it) (or a bag of collard greens)
- 1 small onion, diced
- Portabella or shitake mushrooms (optional)
- 2 tsp sugar
- 1 tbsp dijon or brown mustard
- 1 tbsp apple cider vinegar
- 3-6 cloves of garlic (depending on how garlicy you want it)
- 1.5-2 cups of stock (chicken or vegetable)
- 0.5 cups craisins (dried cranberries)
- Sliced almonds (optional)
- Salt & pepper to taste

Heat oil on medium heat. Throw in garlic and onion until the onion's translucent. If you want to use mushrooms, throw them in at this point too.
Stir in the mustard, sugar, vinegar, and stock. Turn heat to high and bring to a boil.
Put in the kale or collards and cover for 5 minutes until the leaves are thoroughly wilted.
Stir in the craisins and keep cooking uncovered for about 15 min until the liquid in the pan reduces and the craisins soften up.
Add salt & pepper to taste.
Sprinkle with sliced almonds before serving (optional).

Here's the collard greens rendition with shitake mushrooms (whoever cut and bagged the collards didn't de-stem them, which was kinda sad):



Items not dumpstered or donated: Olive oil, garlic, cider vinegar, mustard