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Recipe for sauteed kale with dried cranberries and pine nuts

Sally Pasley Vargas for The Boston Globe

Serves 6

The earthy, faintly bitter flavor of the blue-green leaves of lacinato kale is offset here by sweet dried cranberries and a splash of cider. You can also use curly kale, if you like.

½cup pine nuts
2tablespoons olive oil
1clove garlic, finely chopped
¾cup cider
½cup dried cranberries
3bunches of lacinato (dinosaur) kale, stemmed and cut into 2-inch pieces
Salt and pepper, to taste
1tablespoon white
wine vinegar

1. In a small dry skillet over medium heat, stir the pine nuts constantly for 3 to 4 minutes, or until golden and toasty. Transfer to a plate to cool.

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2. In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the cider and cranberries. Stir for 30 seconds more.

3. Add as many handfuls of kale as will fit in the pan with salt and pepper. Use tongs to turn the kale until it begins to wilt. As the volume decreases, add more kale to the pan, until it is all added. Cook, stirring, for 5 minutes, or until tender. Stir in the vinegar and pine nuts. Taste for seasoning and add more salt and pepper, if you like.  Sally Pasley Vargas

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