Wednesday, January 12, 2011

Steak and Kale with Walnuts and Cranberries

Although this side dish is festive enough for your holiday table, it uses readily available ingredients and is a great way to serve kale any day of the week. Boiling the kale softens it up, but don't forget to remove the tough stems or it won't be as enjoyable. Simply run a sharp knife down both edges of the stem to remove. It will probably add an extra 5 minutes to your prep time, but it's well worth it.

Serves 4.

Adapted from seven spoons.

3 ribeye steaks, or your favorite steaks
1 lb bunch of kale, washed, tough stems removed, and torn into large piece
1 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1/2 cup chopped walnuts
1/4 cup dried cranberries (try to get them with no added sugar)
1/2 medium red onion, finely chopped
3 cloves garlic, minced

  1. Bring a large pot of salted water to a boil.
  2. Boil the kale until bright green and just tender, about 4 - 5 minutes. Immediately plunge kale into a colander and run icy cold water over it until cooled. Drain well but do not squeeze.
  3. In the same pot over medium heat, melt the butter with olive oil. Add the onion and saute, stirring occasionally, until the onion is fragrant and beginning to turn translucent, about 2-3 minutes. Stir in the garlic and cook for 30 seconds more.
  4. Add walnuts, tossing to coat, and continue to cook until the nuts are golden and lightly toasted, about 2 minutes. 
  5. Add cranberries and toss to combine.
  6. Using your hands, separate the kale and open up the leaves, then add to the pot. Stir gently to combine with the onion and walnut mixture. Season to taste with salt and pepper.

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