Kale with Garlic and Cranberries

Ingredients

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Garlic

  Raw

  1 tbsp or 9g

• Kale

  Raw

  4 cup, chopped or 268g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

Directions

1. Rinse and dry the kale. Remove the stems and center ribs. Coarsely tear the leaves.
2. Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
3. Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.