1 or 2 cloves garlic, chopped 1 tbsp olive oil 4 cups kale, chopped 1/2 cup pomegranate juice 1/2 cup dried cranberries Ground black pepper
In a large frying pan, heat olive oil over medium heat. Add chopped garlic and sauté for 1 to 2 minutes until tender. Add kale, pomegranate juice and dried cranberries. Cover and cook for 5 minutes. Kale should be soft, slightly chewy and bright green.
Keep in mind that cooking time is important because as kale cooks longer, it turns brown and bitter.
Grind black pepper over each serving to taste.
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