The favored dish at our Thanksgiving dinner was the Kale and Olive Oil Mashed Potatoes recipe which I posted Friday. I follow another blog "Elana's Pantry". This blogger posts gluten free recipes. Monday I received this recipe in an email from Elana and thought it was too nutritious and easy not to share.
2 bunches kale
1/4 cup pine nuts
1/4 cup dried cranberries
3 tablespoons olive oil
Directions: Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil/ Toss and serve . Serves 8