I’ve decided that this balsamic kale with cranberries is my own personal health elixir. On Sunday evening we got home from a weekend away and after too much fun, a late night on Saturday and being stuck in a car with cranky kids (not to mention the food on the road) I needed something good for me. Something from our garden. Something fresh and full flavored. Something clean. I went out to our row of kale and took no mercy. After I removed the ribs from the kale, I shredded it. Then I sauteed it with some onions from the CSA, some apple juice-sweetened organic dried cranberries from the cabinet and a drizzle of really good balsamic.
I took a few pictures, and then I stood at my counter and ate half of the batch. I had only intended to eat a little bite, but my body literally craved what was in that bowl. Now that I feel a million times better, my kids and I have caught up on sleep, I am happy to have this easy peasy recipe in my collection. And even though it is so simple, and I feel weird even calling it a recipe, I know you probably would like to have it too. That’s why I’m glad I took notes and took a photograph or two before inhaling it. I have noticed that sometimes it is the most simple recipes (like this green beans with walnuts and balsamic or this lemon garlic broccoli) that resonate the most with busy families. So I really hope you enjoy it too. And if you’re looking for more healthy cranberry recipes check out this post with bunches of them.
What are your simple veggie sides that you go to on busy nights? Do you ever have a craving for something healthy like this?
Happy Cooking! ~Katie
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
- Heat oil over medium heat. Add onion and sauté until starting to soften and are browned, 3 to 5 minutes. 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. Drizzle with balsamic vinegar.