Brown Butter Kale with Maple-Molasses Pecans and Dried Cranberries
This easy nutrient-rich kale dish makes for a tasty new addition to a Thanksgiving table. This recipe comes from chef Tom Douglas.
- Coarse salt and freshly ground black pepper
- 2 1/2 pounds kale, cleaned and tough stems removed
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup dried cranberries
- 1/4 lemon
- Maple-Molasses Pecans
Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 5 to 10 minutes. Drain and rinse with cold water until cool enough to handle. Using your hands, squeeze to remove excess water; coarsely chop.
Melt butter in a very large skillet (divide butter between two medium skillets if yours isn't large enough) over medium high heat. Cook until butter is bubbling, golden brown, and has a toasted fragrance. Add kale and cranberries to skillet and stir until well coated and warmed through. Squeeze lemon over kale and season with salt and pepper. Remove from heat and transfer to a serving platter; garnish with pecans and serve.