Kale with Red Onion and Cranberries
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Red onion and tangy cranberries pair beautifully with the slight bitterness of sautéed kale. Goes especially well with roast pork.
Ingredients
Table salt
1 tsp(s), for cooking kale
Kale
3 bunch(es), washed, center stems removed, leaves coarsely torn
Olive oil
1 tbsp(s), extra-virgin
Red onion
2 cup(s), sliced, thinly sliced
Dried cranberries
⅓ cup(s), chopped
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Apple cider vinegar
1½ tsp(s)
Instructions
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.
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