Ingredients:

  • 1 tablespoon olive oil
  • 1⁄2 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon prepared Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 cup low-sodium, gluten-free organic chicken broth
  • 4 cups kale, rinsed and torn into bite-sized pieces
  • 2 tablespoons dried cranberries
  • Salt and pepper to taste
  • 3 tablespoons sliced almonds

Serves three people.

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and garlic, stirring frequently until onion turns translucent, approximately 4 to 6 minutes.
  3. Stir in mustard, vinegar, and broth.
  4. Turn heat to high and bring mixture to a boil.
  5. Add kale pieces.
  6. Cover and cook until kale wilts, approximately 5 minutes.
  7. Add cranberries and continue boiling until cranberries have softened, approximately 15 minutes.
  8. Remove from heat, and season with salt and pepper.
  9. Sprinkle with almonds before serving.