This recipe is delicious year round because kale is always available. Gently sautéed, curly leaf kale is enhanced with Fuller’s Winter Thyme Vinegar or Fuller’s Raspberry Vinegar, dried bing cherries, and chopped pecans. A delectable salad that fulfills the need for greens in your diet without compromising taste and appeal. The salad is a nice side dish with hearty entrées
such as pork loin or baked chicken. For vegetarians, increase the recipe and add a baked yam or sweet potato. Serves 4.
- 1 bunch organic curly leaf kale
- teaspoons olive oil
- ½ teaspoon raw sugar
- 2 tablespoon water
- 2-3 tablespoon Fuller’s Winter Thyme Vinegar or Raspberry Vinegar (sub 3 TBS wine vinegar)
- Salt and pepper to taste
- ½ cup dried bing cherries or cranberries
- ⅓ cup lightly toasted and chopped pecans
- Wash greens, shake to remove excess water and removed thick center stem. Chop kale into medium size pieces (about 2-3 3 inches wide.
- Use a medium to large sauté pan and heat over medium to medium low. When pan is sufficiently warm add the olive. When the oil is hot add the chopped kale and sugar. Stir the kale for about 2 minutes to coat all the pieces with oil. Add the 2 tablespoons water and cover with a lid.
- Allow the kale to cook for another 3 minutes, stirring occasionally to make sure the kale cooks evenly. The kale should be tender, but not overcooked.
- Add 3 tablespoons of Winter Thyme Vinegar, cook about a minute longer uncovered.
- Add the dried cherries, salt and pepper, and stir the kale making sure the cherries settle to the bottom of the pan. Cover and cook on low about 1 minute, or until the dried cherries are hydrated.
- Top individual serving with toasted pecans.