A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Kale and Cranberry Stir-Fry
Ingredients
1 teaspoon vegetable oil
¼ cup chopped onion (¼ medium onion)
¼ cup dried cranberries
1 clove garlic, minced or ¼ teaspoon garlic powder
6 cups chopped kale (leaf portion, no stems)
Juice from ½ orange (about ¼ cup)
Directions
- Wash hands with soap and water.
- Add oil and onion to large skillet. Stir and saute over medium-high heat (350 degrees F in an electric skillet) until onion is clear.
- Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
- Add kale. Pour or squeeze orange juice over top of kale. Continue to stir fry for about 5 minutes until kale is wilting and hot.
- Serve immediately.
- Refrigerate leftovers within 2 hours.
Notes
- 1 bunch fresh kale (about 8 cups, chopped)
You might also like...
Cucumber Salad with Tomatoes
Cucumber Salad with Tomatoes
Make ahead salad idea that combines fresh veggies, couscous or your favorite grain, and tangy Italian dressing.
Prepare:
15 minutes
Makes:
5 cups
Sweet and Sour Chicken
Sweet and Sour Chicken
Sweet pineapple, chicken, vegetables, and a savory sauce are combined to make a delicious meal for any night of the week.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 Cups
Southwestern Stuffed Potatoes
Southwestern Stuffed Potatoes
A simple microwave recipe with tender potatoes topped with southwest-style toppings and creamy cheese.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
4 potato halves
Mashed Parsnips and Potatoes
Mashed Parsnips and Potatoes
Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Carrot Ginger Salad
Carrot Ginger Salad
This flavorful, sweet and savory side dish is great for make-ahead meals!
Prepare:
20 minutes
Makes:
2 cups
Potato Salad
Potato Salad
A creamy classic potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Prepare:
20 minutes
Makes:
8 cups
Comments
This is a very simple, quick, beautiful, and tasty way to add dark leafy greens to your dinner rotation! I used this recipe as part of a class, and then immediately made it several more times at home, including Thanksgiving dinner. Everyone who tried it loved it! It would also be delicious and even more colorful with cubed (cooked) winter squash tossed in and warmed up alongside the garlic and cranberries.
Works well with fresh spinach too.
I didn't think *I* liked kale either, but I made this for a presentation at a farmer's market, and it was really good! For the other kale newbies: 6 cups of kale *looks* like a lot, but it cooks down to a manageable amount of food. The red cranberries are very festive against the greens, and I'll definitely be including this dish at my holiday table.
A very tasty and quick way to serve kale! If there are leftovers, add a splash of balsamic vinegar and serve as a salad for lunch the next day.
I didn't think I liked kale until I tried this recipe - now I make it at least once a week! It is super quick and has tons of flavor.
I added unsalted sunflower seeds the same time I added the cranberries and garlic. This added an extra little crunch and was a hit with everyone over for Thanksgiving!