Kale and cranberry toss
Photo by Annabel Langbein Media
Cranberry sauce is a traditional accompaniment to turkey, but to lighten your festive meal for a Kiwi spring, try tossing the dried cranberries through a tangy salad instead.
|2 Tbsp||Extra virgin olive oil|
|2 large||Shallots, or small onions, finely sliced|
|1||Garlic clove, finely sliced|
|24||Kale leaves, use up to 36|
|½||Orange, finely grated zest only|
|¼ cup||Orange juice|
|1 Tbsp||White wine vinegar|
|¼ cup||Dried cranberries|
|¼ cup||Slivered almonds, toasted and coarsely chopped|
- Heat oil in a large frying pan or pot and cook shallots or onions and garlic until soft (2 minutes).
- Discard kale stems, coarsely chop leaves and add to pan with orange zest and water. Cook 2-3 minutes then add orange juice, vinegar and cranberries and cook until liquid is almost evaporated (another 2 minutes). Toss through salt, groind black pepper and almonds to serve.
More Thanksgiving recipes from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips. It makes a great Christmas gift and it’s on sale now at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.