Kale and Cranberry Toss

Annabel Langbein heads up into the snow on a winter dog-sledding adventure, and treats her companions to a picnic of hot Chicken Noodle Soup and her famous The Ultimate Banana Cake. That night they feast on Coq au Vin Pie followed by sticky caramel Pineapple Upside-Down Puddings.

Prep time 10 mins
Cook time 10 mins
Serves 6-8


  • 2 tbsp extra virgin olive oil
  • 2 large shallots or small onions, finely sliced
  • 1 clove garlic, finely sliced
  • 24-36 kale leaves
  • finely grated zest of ½ an orange
  • ¼ cup water
  • ¼ cup orange juice
  • 1 tbsp white wine vinegar
  • ¼ cup dried cranberries
  • salt and ground black pepper, to taste
  • ¼ cup slivered almonds, toasted and coarsely chopped


  1. Heat oil in a large frypan or pot and cook shallots or onions and garlic until soft (2 minutes).
  2. Discard kale stems, coarsely chop leaves and add to pan with orange zest and water.
  3. Cook 2-3 minutes then add orange juice, vinegar and cranberries and cook until liquid is almost evaporated (another 2 minutes).
  4. Toss through salt, pepper and almonds to serve.


This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com