Kale and Cranberry Stir-Fry
Notes
Recipe Notes
- 1 bunch fresh kale (about 8 cups, chopped)
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
- 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)
Comment
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!
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.
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 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.
Works well with fresh spinach too.