Makes 4 servings
(adapted from Farm Fresh To You)
2 tablespoons pine nuts, toasted
2 slices bacon, diced
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon mustard
4 teaspoons sugar
1 tablespoon cider vinegar
3 ½ cups chicken or vegetable broth
1 bunch kale, stems removed, chopped, and rinsed
1/3 bag baby spinach
¼ cup dried cranberries or tart cherries
Kosher salt and freshly ground pepper, to taste
1 cup organic red quinoa
Preheat oven to 350°F. Put pine nuts on a sheet pan and bake for 4-5 minutes or until lightly toasted. Remove from oven and set aside.
Heat a large sauté pan or a large pot over medium heat and sauté bacon until crisp. Remove from the pan and drain the bacon on a paper towel-lined plate. Remove the bacon fat from the pan.
Add the olive oil to the pan and heat over medium heat, then add the onion and garlic and sauté until the onion softens and becomes translucent, about 5 minutes. Whisk in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Add the kale and spinach to the pan, stirring to combine, then reduce the heat to medium, cover the pan, and cook 5 minutes until wilted.
Stir in the dried cranberries or cherries and continue simmering, uncovered, until the sauce is reduced by about half and the fruit has softened, 10-15 minutes. Season with salt and pepper and mix in the pine nuts.
While the kale is simmering, cook the quinoa. Put the quinoa and broth in a saucepan and bring to a boil. Stir to combine, reduce the heat to low, cover, and cook for 10-15 minutes or until most of the liquid is absorbed. Let stand for 5 minutes, covered, before serving.
Spoon the quinoa onto a serving platter and top with the kale or serve in individual bowls or plates.