Sally Pasley Vargas for The Boston Globe

Serves 6

The earthy, faintly bitter flavor of the blue-green leaves of lacinato kale is offset here by sweet dried cranberries and a splash of cider. You can also use curly kale, if you like.

½ cup pine nuts
2 tablespoons olive oil
1 clove garlic, finely chopped
¾ cup cider
½ cup dried cranberries
3 bunches of lacinato (dinosaur) kale, stemmed and cut into 2-inch pieces
Salt and pepper, to taste
1 tablespoon white
wine vinegar

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1. In a small dry skillet over medium heat, stir the pine nuts constantly for 3 to 4 minutes, or until golden and toasty. Transfer to a plate to cool.

2. In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the cider and cranberries. Stir for 30 seconds more.

3. Add as many handfuls of kale as will fit in the pan with salt and pepper. Use tongs to turn the kale until it begins to wilt. As the volume decreases, add more kale to the pan, until it is all added. Cook, stirring, for 5 minutes, or until tender. Stir in the vinegar and pine nuts. Taste for seasoning and add more salt and pepper, if you like.  Sally Pasley Vargas