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Easy, healthy kale saute with dried cranberries and balsamic vinegar. *Gluten free, vegan, clean eating and paleo.

  • 1 tablespoon extra-virgin olive oil

  • 1 medium onion, diced

  • 8 cups shredded kale leaves (no stems)

  • ¼ cup dried cranberries

  • 2 tablespoons water

  • ¼ teaspoon salt

  • 4 teaspoons best quality balsamic vinegar, or to taste


1. Heat oil in a large skillet over medium heat.

2. Add onion and saute until starting to soften and are browned, 3 to 5 minutes.

3. Add kale, cranberries, water and salt, cover and cook, removing lid to stir often until the kale is wilted and tender, 3 to 6 minutes longer.

4. Drizzle with balsamic vinegar.

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