1 pound Kale, stems and center ribs discarded and leaves coarsely torn
1½ tbsp Salt in 4 quarts water
½ tbsp minced Garlic
3 tbsp Olive Oil
¼ cup dried Cranberries (1 oz)
Cook kale in 6-quart pot of boiling salted water, uncovered, until almost tender, 5 to 7 mins.
Drain in a colander, then transfer immediately to an ice bath to halt the cooking.
When Kale is cool, drain but do not squeeze.
Stir garlic in olive oil in the same pot over medium heat until fragrant, about 30 secs.
Add kale, dried cranberries, dash of salt and pepper and sautée, tossing frequently,
until kale is heated and tender, 4 to 6 mins. Serves 4.
Ruth Cousineau, Gourmet Nov. 2007