Ingredients
- Tbsp. olive oil, divided
- shallot, peeled and thinly slice d
- clove sgarlic, coarsely chopped
- cup dried cranberries
- Tbsp. red wine vinegar
- teaspoon shoney
- juice and zest of half a lemon
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- bunch kale, very thinly slice d
- 1/4 cup slice d almonds
- (optional) 1/4 cup crumbled blue cheese or goat cheese
Instructions
- Heat 2 Tbsp. oil in a large saute pan over medium high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.
- In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
