Kale with Cranberries and Toasted Pecans – A Simple Kale Recipe

Sauteed-Kale

I knew with Thanksgiving right around the corner (literally this weekend!) I wanted to spruce up my regular kale dish and turn it into a spectacular side to bring to my sister-in-laws for everyone to enjoy…but I didn’t know it would turn out to be THIS GOOD! I am telling you, if you have never tried kale, or are looking for a new recipe to add to your collection THIS IS IT! It is a simple kale recipe really, just a few ingredients to create a stunning side dish.

It is very easy to make (less then 30 mins from prep to finish!) and even easier to enjoy! Now keep in mind the recipe below is for a larger group, you can modify it to suit your needs.

Kale with Cranberries and Toasted Pecans

Bursting with tart cranberries and crunchy pecans this simple Kale Recipe that is sure to wow all of your guests this Holiday season. 

Course Holiday, Side Dish
Cuisine American
Keyword Sauteed Kale Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 90 kcal
Author Melissa

Ingredients

  • 4 bunches of kale Washed, stems removed and rough chopped
  • 3-4 cloves of garlic minced
  • 2 tbsp coarse salt
  • 1/4 c butter
  • 1 c dry white wine
  • 4 tbsp olive oil
  • 1 c dried cranberries
  • 1 c pecans

Instructions

  1. In a large sauce pot heat the butter with olive oil over medium high
  2. add in the minced garlic and salt and stir until you begin to smell it
  3. Add in the kale (a little bit at a time) as it wilts you can add the remainder
  4. allow kale to cook in the butter for about 5 minutes
  5. Add the white wine and cranberries and stir to coat all the kale
  6. Allow the kale to cook down (about 10 minutes) and remove from the heat
  7. In a separate pan toast the pecans
  8. set heat to medium and allow them to toast slowly so you don't burn them!
  9. add them to the kale

Here are some photos to show you the progression of this deliciously simple kale recipe:

Stems

This is the stems of the kale, you want to make sure you remove these (As they cause it to be chewy and slightly bitter). You can easily remove them by placing the kale between your index and middle finger and using your thumb to slide down the rib.

A whole potta kale!

“Potta Kale” this was only about half of the kale, as I mentioned you want it to wilt down before adding the remainder.

Delicious Melody

Can you smell the sweetness here?! Sorry for the steamy picture, I wanted to show you how much it had wilted down at this point. Stir all those cranberries in and let their tangy sweet juice soak into your kale.

Toasty Nuts

The pecan smell in my kitchen was heavenly! As soon as you begin to smell their nutty flavour you want to pull them from the heat so they do not burn.

16 thoughts on “Kale with Cranberries and Toasted Pecans – A Simple Kale Recipe

    • oliveblogger says:

      I am sure you can do this one cold too, never thought to do it as a a salad! I liked it as a hot dish though, the toasted pecans were divine!

    • oliveblogger says:

      Thanks so much Amanda, the tartness of the cranberries really compliments the dish and makes it a fall hit in our home!

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