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
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and saute until starting to soften and are browned, 3 to 5 minutes.
3. 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.
4. Drizzle with balsamic vinegar.
