Wellness Recipe: Sauteed Greens with Dried Cranberries

This is the recipe I prepared on WLEX-18 TV today. You can also see the video (and past videos) of the recipe. Just remember, the camera adds 10 pounds! Here is the link:

http://www.wlextv.com/Global/story.asp?S=7783433&nav=menu203_2_13

SAUTEED GREENS WITH DRIED CRANBERRIES

Serves 4.

Wash your greens and de-rib them just before cooking. You want a little water clinging to them to help them ‘steam’ while cooking. Adding cranberries, raisins or even fresh grapes adds a touch of sweetness, making the greens less bitter and upping the antioxidants. It’s also delicious!

1 to 2 tablespoons Extra virgin olive oil

1/3 cup thinly sliced red onion

2 teaspoons minced garlic

1 1/2 pounds (about 2 bunches) kale greens, stalks removed, torn into small pieces*

1/2 cup dried cranberries, cherries, or raisins

2 teaspoons balsamic vinegar

1/4 cup sliced almonds or pine nuts, lightly toasted

In a large skillet, heat oil over medium-high. Add the onion and garlic and stir fry about 30 seconds, or until onions are just wilted.

Add the collard greens and cranberries and stir to coat. Add 2 tablespoons water or broth. Cover and let steam until collards are tender, 4 to 6 minutes. (Greens should still be bright green).

Remove from heat and toss with the vinegar. Serve sprinkled with toasted almonds.

*You can also use collards, mustard greens and Swiss chard in this recipe, or a combination of greens.