Kale With Walnuts and Cranberries

Kale With Walnuts and Cranberries

Ingredients:
1 pound bunch of kale with tough stems removed, washed and torn into large
pieces
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 medium red onion, finely chopped
3 cloves garlic, minced
1/2 cup chopped walnuts
1/4 cup dried cranberries, preferably with no added sugar
Fresh ground black pepper, to taste

Directions:
Bring a large of pot of water to a boil. Add the kale and cook until tender and
bright green, about 4 or 5 minutes.
Remove the kale and run under cold water to cool.
In a large sauté pan, add the butter and olive oil over medium heat. Add the
onion and sauté until soft.
Stir in the garlic and walnuts and cook until the nuts are golden, about 2
minutes. Mix the cranberries in, then add the kale.
Toss gently with the onion/cranberry mixture.
Season with pepper and serve warm.
Acorn Squash and Yams Cooked in Duck Fat
Serves 4
Duck fat is a great way to roast squash and root vegetables. The fat when heated
creates a nice crispy texture and also adds some amazing flavor to the dish.