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Kale and Cranberry Stir-Fry

Recipe Notes

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


1 teaspoon
1⁄4 cup
chopped onion (1⁄4 medium onion)
1⁄4 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)


  1. Add oil and onion to large skillet. Stir and saute over medium-high heat (350 degrees in an electric skillet) until onion is clear.
  2. Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
  3. Add kale. Pour or squeeze orange juice over top of kale. Continute to stir fry for about 5 minutes until kale is wilting and hot.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.


  • 1 bunch fresh kale (about 8 cups, chopped)
Photo of Kale and Cranberry Stir-fry
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 5 cups
Nutrition Facts: View Label
Last updated: 05/10/20

6 Comments for "Kale and Cranberry Stir-Fry"

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!