Sautéed Kale With Pecans And Cranberry Recipe

Name: Sautéed Kale With Pecans And Cranberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 table spoon Olive oil; 4 cloves garlic ,minced; 1 red onion diced in squares; I bunch Tuscan Kale coarsely shredded; 5-6 Brussels sprouts, each cut in fours; 1 bunch finely chopped Baby Bokchoy; 1/2 pound brown mushrooms cut in fours; Garlic salt to taste; 1/4 cup roasted pecans coarsely chopped; 2 table spoons dried Cranberries

Servings: persons

1
In a pan add a little bit of olive oil and saute the mushrooms on high heat ,adding garlic salt over them for 1 min till they sizzle. Remove from pan and keep-aside
2
In the same pan add a little more olive oil and saute the Brussels sprouts for 1 min on high heat and then add the bok choy. Sprinkle garlic salt to taste .Stir on high heat for 15 sec and immediately remove from
3
pan.
4
Add the remaining oil and add minced garlic. Let it sizzle till fragrant. Add the onion and saute the onion squares on high heat till they sizzle. They should remain a little crisp.about 1 min.
5
Immediately add the shredded kale and stir on high heat till Kale becomes slightly limp but remains crisp.
6
About 1 min.
7
Add garlic salt to taste.
8
In a large salad bowl combine all the sauteed ingredients and toss gently to mix.
9
Sprinkle on top roasted Pecans and dried cranberries.
10
Serve immediately.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 table spoon Olive oil, 4 cloves garlic ,minced, 1 red onion diced in squares, I bunch Tuscan Kale coarsely shredded, and more.

Yes, Sautéed Kale With Pecans And Cranberry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Kale With Pecans And Cranberry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions