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Sautéed Kale with Dried Cranberries and Almonds

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

Ingredients

Scale
  • 1 bunch of kale (roughly 5-6 cups), stems removed and leaves chopped
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Prepare the Kale: Start by washing and drying the kale leaves thoroughly. (OPTIONAL: Remove the stems by holding the base of each stem and stripping the leaves away with your hands.) Then, chop the leaves into bite-sized pieces. NOTE: I prefer to leave the stems.
  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.
  5. NOTE: This is purely optional but cranberries go well with orange so a little orange zest to top everything off doesn’t hurt.

Equipment

Notes

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.

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, 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.

Nutrition

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