Sautéed Kale with Dried Cranberries and Almonds

Sautéed kale with dried cranberries, almonds, and tangy balsamic is a tasty side dish to serve for fall and winter, combining flavor and nutrition.

Kale, often dubbed as the “queen of greens,” is a nutritional powerhouse packed with vitamins, minerals, and antioxidants. This leafy green is incredibly versatile and can be prepared in various ways, from salads to smoothies. But, today, the focus is autumn and this simple yet scrumptious recipe for oil-free sautéed kale with dried cranberries and almonds.

Inspired by my simple recipe for oil-free sautéed kale this dish is not only a treat for your taste buds but also a nourishing addition to your holiday menu. A delightful crunchy texture from the almonds, a hint of sweetness from the dried cranberries, and the tanginess of balsamic vinegar create a delicious flavor combination, making this recipe the perfect side dish for Thanksgiving or Christmas.

Fall and winter holidays are all about sharing warm and nourishing meals with loved ones, and what better way to celebrate than with a recipe that’s not only delicious but also packed with nutrition?

Ready? “KALE” Yeah, I’m ready!!!

How To Sauté Kale Without Oil

I probably get this question more than any other when it comes to cooking. But, sauteing without oil is not only simple, it’s much healthier. All you need is a blood nonstick pan.

To sauté kale without oil, simply wash the kale leaves and cut or tear them into bite-size pieces. Be sure to remove the stems. Now, heat your non-stick skillet or pan over medium-high heat and toss in the kale. The kale will start to wilt and once it does add 1-2 tablespoons of water or low-sodium vegetable broth to create steam and prevent sticking.

Stir the kale and once it’s tender and vibrant green, remove it from the heat and season. You’re not only reducing calories but also preserving the natural flavors of the kale while keeping it crisp and vibrant.

What type of kale is best for this recipe?

Curly kale is the most common but lacinato kale is excellent as tastes just as delicious! It’s really up to you…it’s kinda hard to go wrong with the kale.

Ingredients You’ll Need

• 1-2 bunches of kale, stems removed and leaves chopped
• ¼ cup dried cranberries
• ¼ cup sliced almonds
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

How To Make Sautéed Kale with Dried Cranberries and Almonds

1. Prepare the Kale: Start by washing and drying the kale leaves thoroughly. You can either remove the stems or leave them. I prefer to leave them but to remove them from the kale simply hold the base of each stem and strip the leaves away with your hands. Then, chop the leaves into bite-sized pieces.
2. Toast the Almonds (Optional): In a dry skillet over medium heat, toast the sliced almonds for a few minutes until they turn golden brown. Be sure to keep a close eye on them as they can quickly go from beautifully toasted to burnt.
3. Sauté the Kale: Preheat a large skillet or pan over medium-high heat and add the chopped kale. As the kale starts to wilt pour in the balsamic vinegar. Stir the kale to evenly distribute the vinegar. Continue to cook for about 3-5 minutes, or until the kale is tender but still vibrant green. Season with black pepper to taste.
4. Combine and Serve: Once the kale is cooked to your desired tenderness, remove it from the heat and place it in a large bowl. Toss in the toasted almonds and dried cranberries. These add delightful sweetness and crunch to the dish. Now, give everything a gentle stir to combine. This is purely optional but cranberries go well with orange so a little orange zest to top everything off doesn’t hurt.

Serving suggestion for sautéed kale

As a Side Dish: This oil-free sautéed kale makes a fantastic side dish for my vegan ham or grilled tofu. It’s also a wonderful accompaniment to roasted vegetables or quinoa.

In a Salad: You can use this sautéed kale as the base for a hearty salad.

With Whole Grains: Serve the kale mixture over cooked brown rice, quinoa, or couscous for a wholesome and balanced WFPB meal.

How to store sauteed kale with dried cranberries and almonds

This sautéed kale with dried cranberries and almonds is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently in a pan on the stove or in the microwave until warmed through.

Substitutions and Variations

Feel free to get creative with this recipe and make it your own. Here are some substitutions and variations to consider:

• Nuts: Swap the sliced almonds for chopped walnuts, pecans, or pine nuts for a different nutty flavor.
• Dried Fruit: If you don’t have dried cranberries, try dried cherries, raisins, or apricots for a unique twist.
• Savory: Diced shallots or red onions are a great way to add a savory element to this recipe.
• Vinegar: Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to vary the flavor profile.
• Dressing: Add a little maple syrup, Dijon mustard, and balsamic vinegar to a small bowl then whisk it together to create a simple, yet healthy, oil-free vinaigrette salad dressing. DELISH!
• Seasonings: Add a pinch of crushed red pepper flakes for a hint of heat. A splash of orange juice or lemon juice is excellent for extra brightness.

If you’re looking for more kale recipes try this creamy easy vegan kale slaw, dairy-free colcannon, or chipotle chickpea kale salad with tahini dressing.

What goes with sautéed kale with dried cranberries and almonds?

Try serving this delicious recipe alongside any of these holiday mains:

More vegan holiday recipes you have to try

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I hope you enjoy this oil-free sautéed kale with dried cranberries and almonds. If you try it let me know! Leave a comment, rate it, and be sure to snap a photo and tag a photo @shaneandsimple on Instagram. Cheers, friends!