Red onion and tangy cranberries pair beautifully with the slight bitterness of sautéed kale. Goes especially well with roast pork. (4 WW Points)
Bring a large pot of salted water to a boil over high heat; add kale and using a pair of tongs, push kale down so it fits in pot all at once. Cook until tender, stirring occasionally, about 7 to 8 minutes; drain and set aside.
In same pot, heat oil over medium-low heat. Sweat onion, stirring frequently, until very soft, about 30 minutes. Add kale, cranberries, salt and pepper; stir well and cook until heated through, about 5 minutes. Stir in vinegar and serve. Yields about 3/4 cup per serving.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 43 | ||
Calories from Fat: 11 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 83.5mg | 2 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 7.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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