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Ingredients

1 teaspoon vegetable oil
¼ cup chopped onion (1⁄4 medium onion)
¼ cup dried cranberries
1 clove garlic, minced or 1/4 teaspoon garlic powder
6 cups chopped kale (leaf portion, no stems)
Juice from 1/2 orange (about 1/4 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)

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
5 cups
Prep time:
10 minutes
Cooking time:
5 minutes
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