Kale with Red Onion and Cranberries - 4 PointsPlus Value

By Nana_CAM

Weight Watchers Recipe = 4 Points Plus
Yield: 6 Servings
Red onion and tangy cranberries pair beautifully with the slight bitterness of sautéed kale. Goes especially well with roast port.

Ingredients

• 1 tsp table salt, for cooking kale
• 2 1/2 pounds uncooked kale, washed, center stems removed, leaves coarsely torn
• 1 Tbsp olive oil, extra-virgin
• 2 Cups uncooked, red onions, thinly sliced
• 1/3 cup dried cranberries, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 tsp apple cider vinegar

Preparation

Step 1

Bring it 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 cups per serving

Finish. With fresh lemon zest, if desired.