Kale with cranberries and toasted pecans

Serves: 2
Time: 15 minutes



A healthy holiday side that will have everyone wanting seconds!

 I began testing vegan Thanksgiving dishes about a month ago. I've tried casseroles, baked goods and breads. For some reason I haven't cooked up any vegetable sides, but everything changed last night. Challenged to make a healthy and delicious, holiday-appropriate side dish, I immediately started thinking of the in-season green gems that are perfect for a holiday feast. My mind immediately focused on the nutritional powerhouse, kale. This delicious recipe is the result.

Ingredients
8-ounce bag of kale
4 tablespoons pecans, rough chopped
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
6 tablespoons dried cranberries
2 tablespoons balsamic vinegar
1 teaspoon Smokin' Texas Gourmet Holiday Spice

Directions
Use a sharp knife to cut out the central rib and stem from each kale leaf. Note: The kale stems are full of nutrients, so keep them in if you don't mind the extra crunch. Place the kale in a large bowl of cold water and allow to rest while you prepare the remaining recipe.

Toast the pecans over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pecans from burning. Transfer to a plate and set aside.

Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp kale and stir, then cover the pan and cook for 2 minutes longer. Add the cranberries and pecans, and stir. Cook and cover for 2 minutes. Stir in the balsamic vinegar and holiday spice, cover, and continue to cook for 1 to 2 minutes longer.

Serve warm.