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