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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Sautéed Kale

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Sautéed Kale

Ingredients:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1/2 cup vegetable broth
Salt and pepper
2 tablespoons red wine vinegar
2 tablespoons dried cranberries
2 tablespoons pine nuts

Directions:
Heat olive oil in a large saucepan over medium-high heat. Add garlic and cook until soft. Raise heat to high, add the broth and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Top with dried cranberries and pine nuts.

1 comment

1 Ms Mariette { 09.21.11 at 10:49 am }

We put red and green pepper and purple onion in our sauteed kale

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.