Photo of Kale with Red Onion and Cranberries by WW

Kale with Red Onion and Cranberries

Total Time
1 hr
15 min
45 min
Sweet red onion and tangy dried cranberries pair beautifully with the slight bitterness of cooked kale. To easily de-stem the kale, you can use a sharp knife or simply pull the leaves from the stems. Unlike other leafy greens, kale can stand up to boiling without getting mushy—the leaves become softer but still retain a wonderful chewiness. Sweating the onion takes time, but this process transforms the onion, making it sweet, translucent, and soft. This side dish goes especially well with roast pork, but you could also serve it alongside chicken or beef. Sprinkle with fresh lemon zest, if desired, for a bright finish.


Table salt

1 tsp, for cooking kale


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

Olive oil

1 Tbsp, extra-virgin

Red onion

2 cup(s), sliced, thinly sliced

Dried cranberries

cup(s), chopped

Kosher salt

½ tsp

Black pepper

¼ tsp

Apple cider vinegar

1½ tsp


  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. Yields about 3/4 cup per serving.