Active Time

　　25 min

　　Total Time

　　40 min

　　Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

　　

Ingredients

Makes 8 servings

　　2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn

　　1 tablespoon minced garlic

　　5 tablespoons olive oil

　　1/2 cup dried cranberries (2 ounces)

　　

Step 1

Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.

　　

Step 2

Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.