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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!

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