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Sautéed Kale Red Onion and Cranberry

2
PersonalPoints™ per serving
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

Uncooked kale

2 cup(s), washed, tough center stems removed, leaves coarsel

Uncooked red onion(s)

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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