This sounds a little weird perhaps, and there are some haters out there who can’t abide sweet with savory. But haters gonna hate, and this side dish turned out really well – I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming.
Ingredients
1 head kale, coarsely chopped
2 shallots, minced
1/4 onion, minced
2 medium cloves garlic, split into 2 pieces each
2 Tbsp olive oil for sauteing
1/2 cup chicken (or veggie) broth
1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that’s what I had)
1-2 Tbsp dried cranberries
2-3 Tbsp red wine vinegar
S&P
Preparation
In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to the bottom of the pan.
The ingredients aren’t listed in exact quantities because they’ll need to be adjusted based on your tastes. I ended up adding more jam because it wasn’t originally as sweet as I’d hoped, but be aware that a little goes a long way. The type of jam will change the character of the dish – strawberry I think would be way too sweet, though cherry might work. Rhubarb jam would be fantastic, and sweet jalapeno would probably be out of this world.