Sautéed kale with cranberries and balsamic

Put the garlic in the cold olive oil in a big deep pan and heat over medium until fragrant and lightly golden, so the garlic flavours the oil.

Add all the kale, cover, and let it wilt down for about two minutes; toss it in the garlic oil.

Turn to medium, add the vegetable broth and the dried cranberries, and stir.

Season with salt and pepper, cover, and cook 10 to 12 minutes until the kale is a little more tender but keeps some texture.

Finish with a little balsamic vinegar, cook briefly, turn off the heat and transfer to a big bowl.