Name: Sautéed Greens with Cranberry and Pecans
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 bunch broccoli rabe; Kosher salt and freshly ground black pepper; 2 cloves garlic, thinly sliced; 1 bunch kale, stems removed; 1 1/2 teaspoons grainy Dijon mustard; 1 teaspoon honey; 1/2 orange, zested and juiced; 1/4 teaspoon freshly grated nutmeg; 1/2 cup (65 grams) pecan halves, roughly chopped; 1/4 cup (30 grams) dried cranberries, roughly chopped

Directions

Place a large sauté pan or skillet over medium heat. Add in the oil and broccoli rabe, season with salt and pepper and cook until bright green and slightly tender, stirring frequently, 3 to 4 minutes. Add in the garlic and kale, season with more salt and pepper and continue to cook until the kale and broccoli rabe are tender but still a bit crisp and the garlic has softened and is lightly golden brown, 2 to 3 minutes. If the pile of greens is too difficult to stir or toss, cover the pan with a lid until the greens begin to wilt down.
Add in the mustard, honey, orange zest and orange juice and toss to combine. Transfer the greens to a serving dish and return the pan to the heat. Grate over with the nutmeg.
Place the pan back over the heat and add in the pecans to toast, stirring frequently until fragrant, 1 to 2 minutes.
Scatter the pecans as well as the dried cranberries over the greens and serve.

Sautéed Greens with Cranberry and Pecans

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