The contrast of red cranberries against the dark green kale makes this nutritious dish attractive to serve.
Recipe adapted from www.foodhero.org
Serve this side dish with grilled fish, crusty whole grain bread and an ounce of reduced fat cheese for a simple yet elegant dining experience.
1 teaspoon oil
¼ cup onion, chopped
¼ cup dried cranberries
1 garlic clove, minced
6 cups kale, chopped (leaf portion only, no stems)
juice from ½ orange (about ¼ cup)
Add oil and onion to large skillet. Stir and sauté over medium-high heat until onion is clear. Add cranberries and garlic. Continue to sauté for 2-3 minutes. Add kale. Pour or squeeze orange juice over top of kale. Continue to stir-fry for about 5 minutes until kale is wilting and hot. Serve immediately. Refrigerate leftovers within 2 hours.
Per serving: 64 calories, 2 g total fat, 0.5 g saturated fat, 13 g carbohydrates, 2 g protein, 2 g fiber, 30 mg sodium, 334 g potassium, 25 g magnesium, 95 mg calcium