Sautéed Kale With Pecans And Cranberry

• 2 table spoon Olive oil
• 4 cloves garlic ,minced
• 1 red onion diced in squares
• I bunch Tuscan Kale coarsely shredded
• 5-6 Brussels sprouts, each cut in fours
• 1 bunch finely chopped Baby Bokchoy
• 1/2 pound brown mushrooms cut in fours
• Garlic salt to taste
• 1/4 cup roasted pecans coarsely chopped
• 2 table spoons dried Cranberries

1. In a pan add a little bit of olive oil and saute the mushrooms on high heat ,adding garlic salt over them for 1 min till they sizzle. Remove from pan and keep-aside
2. In the same pan add a little more olive oil and saute the Brussels sprouts for 1 min on high heat and then add the bok choy. Sprinkle garlic salt to taste .Stir on high heat for 15 sec and immediately remove from
3. pan.
4. Add the remaining oil and add minced garlic. Let it sizzle till fragrant. Add the onion and saute the onion squares on high heat till they sizzle. They should remain a little crisp.about 1 min.
5. Immediately add the shredded kale and stir on high heat till Kale becomes slightly limp but remains crisp.
6. About 1 min.
7. Add garlic salt to taste.
8. In a large salad bowl combine all the sauteed ingredients and toss gently to mix.
9. Sprinkle on top roasted Pecans and dried cranberries.
10. Serve immediately.

olive oil, garlic, red onion, i, brussels, bokchoy, brown mushrooms, garlic, pecans, cranberries

Taken from www.epicurious.com/recipes/member/views/sauteed-kale-with-pecans-and-cranberry-51367601 (may not work)