Kale-Dried Cranberries-Golden Raisins

[Dee]

1 large bunch (4 cups) kale, stemmed, rinsed and torn
1/4 cup dried cranberries
1/4 cup golden raisins
1 small onion, chopped
2 teaspoons garlic, minced
2 tablespoons olive oil
1 teaspoon coarse salt
1 ½ cups orange juice
1 tablespoon cider vinegar
1 tablespoon granulated sugar
1 tablespoon honey Dijon or Dijon mustard
1/2 teaspoon black pepper
Rinse 1 large bunch of fresh kale under cool water and tear into large bite-sized pieces, removing the large center stem. Set aside in a large bowl.
Heat olive oil in a large saucepan and add chopped onions and salt.
Allow to sweat for 3 minutes, stirring occasionally.
Add garlic and continue to cook for 1 minute.
Add in the orange juice, vinegar, sugar and mustard and stir.
Place kale leaves in a steamer basket over boiling water.
Steam kale about 5 minutes or until bright green in color. The leaves should be tender, but still firm.
While steaming the kale, add raisins and cranberries to the saucepan.
Stir and boil uncovered for an additional 15 minutes until the liquid is reduced by 1/2 to 1/3.
Allow kale and dressing a few minutes to cool, then toss together in the large bowl.
After tossing well, serve as a side salad or a bed for chicken breast, pork, or fish.