Sautéed Kale with Cranberries

Dried cranberries mellow out the (sometimes) bitter taste of Red Russian Kale.

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  • Servings: 4

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  • 1/3 cup dried cranberries
  • 1/3 cup apple cider
  • 2 tablespoons rendered bacon fat or butter
  • 1 medium onion, sliced
  • Kosher salt
  • Freshly ground black pepper 
  • 1 bunch Red Russian kale

How to make this recipe

  1. In a small bowl, combine the cranberries and apple cider. Let stand while cooking kale.

  2. In a large heavy skillet, heat bacon fat over medium high heat until hot, then stir in onion, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Chop kale and add to the skillet, stirring until wilted, about 4 minutes. Stir in the cranberries and cider and cook until the liquid has evaporated, about 2 minutes. Season with salt and pepper and serve.

Contributed By Photo © Ian Knauer Published February 2014

1043776 recipes/sauteed-kale-cranberries 2015-08-19T21:23:23+00:00 Ian Knauer weeknight-dinner|side-dishes|4|web-exclusive|healthy|fast february-2014 recipes,sauteed-kale-cranberries 1043776

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