- Kitchen Knife: A sharp chef's knife for chopping kale and other ingredients efficiently.
- Cutting Board: Non-slip, bamboo cutting board to safely chop vegetables like kale and garlic.
- Colander: Fine mesh colander for rinsing kale leaves under cold water.
- Large Skillet: Stainless steel skillet with a lid for sautéing the kale mixture.
- Garlic Press: Handy tool to quickly crush or mince garlic cloves, enhancing flavor without hassle.
- Measuring Spoons: Set of various sizes for accurately measuring spices and liquids.
- Cranberries: Fresh cranberries from Amazon can be directly used as per the recipe requirement.
- Glass Mixing Bowl: Durable glass mixing bowl to combine ingredients before cooking.
- Parchment Paper: Baking parchment paper for easy cleanup if baking a dessert or side dish in an oven, though not specifically mentioned in this recipe.
- Oil Spray: Olive oil spray bottle to evenly coat the pan without adding extra liquid during cooking.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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