Tangy cranberries pair beautifully with red onions and the slight bitterness of sautéed kale. A great addition to holiday menus this hearty side also pairs really well with pork.
Prep: 15 minutes
Cook: 45 minutes
Yield: 6 Servings
- 2-2 ½ lbs kale, washed, tough center stems removed, leaves coarsely torn
- 1 TB evoo
- 2 cups thinly sliced red onion
- ½ tsp kosher salt
- ½ cup dried cranberries
- 1 ½ tsp cider vinegar
Cook kale in a 6 quart pot of boiling salted water (4 quarts water, 1 TB kosher salt) for 7-8 minutes. (Use a pair of tongs to push kale down into water so it will all fit at once.) Drain in a colander and reserve. Heat evoo in the same pot and sweat onion over medium-low heat, stirring frequently, until very soft (approximately 30 minutes). Add salt, pepper, kale, and cranberries. Stir well to combine and cook for an additional 5 minutes until heated through. Stir in cider vinegar and serve.