Quick-Braised Kale with Goji Berries & Cashews

I just finished my recipe project. I can't wait for more to be sent to me! I made this dish for lunch, along with burgers and onion rings--you know, hoping the health benefits of the kale will cancel out the other sins. Oh, yeah, and a brownie and iced coffee to celebrate!

My chef-in-training and me

Don't forget the shopping list!

SIDE: Quick-Braised Kale with Goji Berries & Cashews

Serves 4. Hands-on time: 5 minutes. Total time: 10 minutes.

1 serving: 1½ cup

INGREDIENTS:

2 tbsp coconut oil

2 shallots, chopped into small pieces

1 large bunch kale, leaves chopped into small pieces, tough stems and center ribs discarded

⅓ cup low-sodium vegetable or chicken broth

¼ cup unsweetened dried goji berries

Fresh ground white pepper, to taste

¼ cup chopped unsalted cashews, toasted

TIP: Unsweetened dried cranberries can be substituted for the goji berries in equal amounts.

INSTRUCTIONS:

ONE: In a large, heavy pot, heat oil on medium. Add shallots and sauté for 1 to 2 minutes, until just softened. Add kale and stir until coated in oil. Add broth, reduce heat to low, cover and cook for 5 minutes, until kale is tender but still bright green.

TWO: Add berries and stir to coat. Season with pepper. Divide mixture evenly among plates, sprinkle with cashews and serve immediately.

From one hearty appletite to another...happy cooking!