Garlic Sautéed Kale Cranberries (Printable Version)
Tender kale with garlic and dried cranberries offers a vibrant, nutrient-packed side dish in minutes.
# Ingredient List:
→ Vegetables
01 - 1 large bunch kale (about 10.5 ounces), stems removed and leaves chopped
02 - 3 cloves garlic, thinly sliced
→ Fruits
03 - 1/3 cup dried cranberries
→ Oils & Seasoning
04 - 2 tablespoons olive oil
05 - 1/4 teaspoon sea salt, or to taste
06 - 1/4 teaspoon freshly ground black pepper
→ Optional
07 - 1 tablespoon lemon juice or apple cider vinegar
08 - 2 tablespoons chopped toasted walnuts or pecans
# How to Make It:
01 - Wash and thoroughly dry the kale. Remove tough stems and chop the leaves into bite-sized pieces.
02 - Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes, until fragrant but not browned.
03 - Add the chopped kale to the skillet. Sauté, tossing frequently, for 4-5 minutes until wilted and vibrant green.
04 - Stir in the dried cranberries and continue to cook for 1-2 minutes until they are plump and the kale is tender.
05 - Season with salt and pepper to taste. If desired, drizzle with lemon juice or vinegar for extra brightness.
06 - Transfer to a serving dish and sprinkle with toasted nuts if using. Serve warm.
# Expert Advice:
01 -
- Transforms tough, fibrous kale into something tender and almost silky in just ten minutes
- The sweet-tart cranberries balance the earthy greens so perfectly you might forget you are eating something healthy
02 -
- Damp kale will steam instead of sauté, leaving you with a watery, sad dish, so dry those leaves thoroughly
- Garlic goes from fragrant to burned in seconds, so watch it closely and have your kale ready to add immediately
03 -
- Toast your nuts in a dry pan before starting anything else so they are ready to scatter on top
- Massage the kale with a little oil and salt before cooking if you want it especially tender