Change of Expression

I loved catching the change of expression on my nephews face as he walked to my brother in the lake on the 4th of July.

Recipe with Kale

I've never made anything with Kale before. Last night I did. I confess, I rarely measure anything precisely. I usually just put in what looks like a tablespoon, or what looks like 2 cups ect... so these sizes will be estimates. I usually see recipes and I change up the things I want to change. Like with this, the original recipe called for chicken stock, I substitue with vegetable stock. Thigs like that. This was so flavorful. It was a little too sweet the way I made it so I would probably just leave out the sugar next time. I think I might try adding chickpeas to this next time as well.
But this was quick and easy, a nice summer time dish.

Sweet and Sour Kale

INGREDIENTS

3 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 tablespoon Dijon mustard
3 teaspoons white sugar
2 tablespoon cider vinegar
2 cups vegetable broth
2 bunches of torn and rinsed kale
1/2 cup dried cranberries or dried cherries
salt and pepper to taste
sliced almonds

DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and vegetable stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries/cherries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries/cherries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.