Photo of Kale with Red Onion and Cranberries by WW

Kale with Red Onion and Cranberries

PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Red onion and tangy cranberries pair beautifully with the slight bitterness of sautéed kale. Goes especially well with roast pork.


Table salt

1 tsp(s), for cooking kale

Uncooked kale

3 bunch(es), washed, center stems removed, leaves coarsely torn

Olive oil

1 tbsp(s), extra-virgin

Uncooked red onion(s)

2 cup(s), sliced, thinly sliced

Dried cranberries

cup(s), chopped

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Apple cider vinegar

1½ tsp(s)


  1. Bring a large pot of salted water to a boil over high heat; add kale and using a pair of tongs, push kale down so it fits in pot all at once. Cook until tender, stirring occasionally, about 7 to 8 minutes; drain and set aside.
  2. In same pot, heat oil over medium-low heat. Sweat onion, stirring frequently, until very soft, about 30 minutes. Add kale, cranberries, salt and pepper; stir well and cook until heated through, about 5 minutes. Stir in vinegar and serve.
  3. Yields about 3/4 cup per serving.


Finish with fresh lemon zest, if desired.