Skip to main content

Kale and Cranberry Stir-Fry

A sweet and savory recipe with a hint of fresh citrus. A great way to add dark leafy greens to your meals!
Plate of stir-fried kale with cranberries.
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 5 cups
Nutrition Facts: View label

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

  1. Wash hands with soap and water.
  2. 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.
  3. Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
  4. 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.
  5. Serve immediately.
  6. Refrigerate leftovers within 2 hours.

Notes

  • 1 bunch fresh kale (about 8 cups, chopped)

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.

Great quick recipe for all the kale in my garden! We didn't use the onion...it turned out so well and everyone had seconds.

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!

You might also like...

Recipes A to Z (without photos)

Pineapple Veggie Chicken
Medium bowl of chicken, pineapple and vegetables in broth served with rice.

Pineapple Veggie Chicken

Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic, and ginger.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
10 cups
Sweet Potato and Orange Muffins
Pulled-apart fluffy and moist sweet potato muffins.

Sweet Potato and Orange Muffins

A warm and comforting combination of whole wheat, sweet potatoes, warm spices, and tangy orange make these muffins perfect for breakfast or a snack.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
12 muffins
Crispy Parmesan Baked Fish
Photo of Crispy Parmesan Baked Fish

Crispy Parmesan Baked Fish

Light and healthy battered white fish with parmesan and herbs. This a great recipe to add more fish to your meals.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Broccoli Raisin Salad
A bowl is filled with crunchy salad featuring broccoli, raisins and sunflower seeds.

Broccoli Raisin Salad

A quick and delicious salad that will be a hit at home or at a party.
Prepare:
20 minutes
Makes:
6 Cups
Pozole with Chicken
Large bowl of pozole soup sprinkled with cilantro.

Pozole with Chicken

Flavorful stew made with hominy, red chile sauce and shredded chicken.
Prepare:
15 to 20 minutes
Cook:
25 minutes
Makes:
6 cups
Fruit Smoothie 2 (with milk)
Thick pink smoothie in a glass with a straw.

Fruit Smoothie 2 (with milk)

A delicious homemade fruit-flavored shake for breakfast, snack, or on the go!
Prepare:
5 minutes
Makes:
6 cups
Was this page helpful to you?