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.