To make this dish, remove the leaves of 1 bunch of purple kale from the tough (inedible) stalks. Wash the leaves and then steam them in a steaming basket for 6-8 minutes. I like my kale to be tender but if you prefer a little crunch just shorten their time in the steamer.
Half way through steaming, drizzle about 1 tsp. of lemon oil onto the leaves. Once your leaves are tender, transfer them onto your serving dish and top with 2 tbsp. of dried cranberries and 2 tbsp. of toasted pine nuts.
Who ate it?
Son #1 and #2- They ate the cranberries and the pine nuts. No kale though. It looks as if I’ll have to keep hiding it in potato cakes.
- Mom on a veggie mission