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Kale and Cranberry Stir-Fry


Recipe Notes

  • 1 bunch fresh kale (about 8 cups, chopped)


1 teaspoon vegetable oil
¼ cup chopped onion (1⁄4 medium onion)
¼ cup dried cranberries
1 clove garlic, minced or 1/4 teaspoon garlic powder
6 cups chopped kale (leaf portion, no stems)
Juice from 1/2 orange (about 1/4 cup)


  1. Add oil and onion to large skillet. Stir and saute over medium-high heat (350 degrees in an electric skillet) until onion is clear.
  2. Add cranberries and garlic. Continue to saute for 2 to 3 minutes.
  3. Add kale. Pour or squeeze orange juice over top of kale. Continute to stir fry for about 5 minutes until kale is wilting and hot.
  4. Serve immediately.
  5. Refrigerate leftovers within 2 hours.


  • 1 bunch fresh kale (about 8 cups, chopped)
Photo of Kale and Cranberry Stir-fry
Prep time: 10 minutes
Cook time: 5 minutes
Makes: 5 cups
Nutrition Facts: View Label


I added unsalted sunflower seeds the same time I added the cranberries and garlic. This added an extra little crunch and was a hit with everyone over for Thanksgiving!

I didn't think I liked kale until I tried this recipe - now I make it at least once a week!  It is super quick and has tons of flavor. 

A very tasty and quick way to serve kale!  If there are leftovers, add a splash of balsamic vinegar and serve as a salad for lunch the next day.

I didn't think *I* liked kale either, but I made this for a presentation at a farmer's market, and it was really good!  For the other kale newbies:  6 cups of kale *looks* like a lot, but it cooks down to a manageable amount of food. The red cranberries are very festive against the greens, and I'll definitely be including this dish at my holiday table. 

Great quick recipe for all the kale in my garden! We didn't use the turned out so well and everyone had seconds.

Works well with fresh spinach too.