Sautéed Kale Red Onion and Cranberry

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.