Sautéed Kale Red Onion and Cranberry
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. This dish would make a great addition to your Thanksgiving menu
Ingredients
Kale
2 cup(s), washed, tough center stems removed, leaves coarsel
Red onion
2 cup(s), sliced
Kosher salt
½ tsp(s)
Dried cranberries
½ cup(s)
Apple cider vinegar
1½ tbsp(s)
Instructions
1
Cook kale in a 6 quart pot of boiling salted water (4 quarts water, 1 TB kosher salt) for 7-8 minutes. (Use a pair of tongs to push kale down into water so it will all fit at once.) Drain in a colander and reserve. Heat evoo in the same pot and sweat onion over medium-low heat, stirring frequently, until very soft (approximately 30 minutes). Add salt, pepper, kale, and cranberries. Stir well to combine and cook for an additional 5 minutes until heated through. Stir in cider vinegar and serve.
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