Happy Monday, loves!
After TWO MONTHS of missing out, I’m finally jumping back on the Meatless Monday train with Heather and all my veggie lovin’ friends!
Since it took me so long, I figured I’d cover a few bases with this one:
This week’s ONIONS…
Last week’s NUTMEG…
Last month’s KALE…
Then I threw in some CRANBERRIES just because it’s Thanksgiving week!
And maybe because they’re pretty in pictures delicious!
And speaking of Thanksgiving…if any of you out there are total procrastinators like I am and haven’t even THOUGHT of what you’re going to make/take to dinner this week, this dish comes together in 20 minutes or less!
Just sayin’ 😉
Sweet and savory with a touch of warm cinnamon spice.
I thought about shortening the title of this recipe since it doesn’t really roll off the tongue well, but I really wanted to get the point of the caramelization across because the difference between onions and caramelized onions can mean the difference between a good meal and a “slap yo mama” meal. Plus, once I thought about abbreviating it…
C – O – C – …?!
Yeah, for obvious family-friendly reasons, the long title remains. 😉
Caramelized Onion, Cranberry and Kale Saute
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Keywords: saute entrée side vegetarian vegan low-sodium high fiber dairy-free gluten-free kale cranberries onions Meatless Monday
Ingredients (Serves 2)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg*
- 1 1/2 Tablespoons olive oil
- 1 large onion, halved and sliced (I used a mix of red and yellow)
- 1 garlic clove, minced
- 1 cup fresh cranberries
- 6 cups fresh kale, roughly chopped
- 2 Tablespoons chopped walnuts, toasted (optional)
1. In a small bowl combine vinegar, maple syrup, and spices, set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, stir to coat in oil and cook, stirring occasionally, until translucent
4. Add garlic and cranberries, continue cooking until cranberries start to soften.
5. Add kale and drizzle vinegar mixture overtop.
6. Continue cooking, stirring frequently, until kale is wilted.
7. Plate and top with toasted walnuts.
Nutrition facts without walnut topping:
Talk about a POWERMEAL…619% of vitamin A?!
Like I said, this makes a super quick and easy side dish, BUT if you’d like to go ahead and make a meatless MEAL out of it, just add some grilled tofu…
All I did was splash on some liquid smoke and then rubbed it down with a mix of sage, garlic, and a few other random spices, cooked it in a grill pan for about 5 minutes per side and…
Voila…turkey-fied tofu! 😉
Do you know what you’re making for Thanksgiving dinner this year?
What is your favorite dish featuring onions?
Be sure to head over to Better With Veggies to see more onion-filled goodness!
And stop by Sprint 2 the Table to check out my guest post for Laura…
I’ll give you a hint…it involves pancakes and CHOCOLATE! 😀
girl, you know you left the title BECAUSE of the acronym. 😉
this looks beautiful and sounds SO GOOD.
Haha…damn, you got me! 😉
Yum – looks wonderful! I think cranberries need more love.
Me too! I’ve been holding out for December, but I’ve got a lot of ideas for the 3 POUND bag I just bought at Sam’s Club! 😉
Oh this looks good. I bet if you had a secret stash of caramelized onions (Shockingly Delicious’ crock pot technique) it would be even faster!
Though the acronym would be the same.
Ohhhh… I’m going to ask Heather if we can make this on Thanksgiving. I love nutmeg with greens. And that you used fresh cranberries rather than dried. You know my thoughts on dried fruit. 😉
Thank you again for the guest spot on my blog today! I keep looking at my page and drooling.
Haha, you’re welcome love! And yeah, dried cranberries wouldn’t even BEGIN to touch this dish…the tartness of the fresh with the sweet/cinnamon flavor in the sauce is AMAZING!
Looks delish – I love fresh cranberries…
If someone gave me the opportunity to jump into a life-sized bowl of carmelized onions and swim around all day, I don’t think I would say no.
Your recipe looks delicious! I came across your pancake recipe guest post first & came over her to check your blog out. Love it! Beautiful pics & I love your philosophy on everything too. 😉
Aww, thank you so much Karey…you are too kind! So glad to have you! 🙂
Wanna crash my Thanksgiving and bring this salad with you? That would be totally acceptable. And after a few glasses of wine, we can all start using the classy abbreviated name.
Only if you promise me a game of drunk Boggle! 😉
Of course, no Thanksgiving is complete without it!
YESSSS! I’ll bring the wine! 😀
This looks so yummy and colourful.
You are following in Laura’s footsteps with this multi-mmaz-ingredient meal! 🙂 These look fantastic – the SECOND recipe of yours I’m pinning today (first being the pancakes). I love all the colors on this one and the optional tofu topping. Have I said this looks good?! 😉
Haha! Aww, thank you Heather! Would you believe me if I told you it was an accident? 😉 And seriously, just knowing that the QUEEN of vegan dishes is pinning something of mine, makes my day! 😀
This looks so tasty! Great recipe!
um love. yes nutmeg makes dishes better, but i seriously think liquid smoke makes any non-meat dish 3927842x better. have you made tempeh bacon? do it. seriously. ah-mazing!!
Done and deeeeeelicious! Have you made eggplant bacon? Same thing…SO GOOD!
Good grief, this looks amazing!!
Mmm you had me at “caramelized onions”. I love all the rest of the flavours in this too!
My favourite dish with onions is my aunt’s balsamic caramelized onions recipe. It tastes amazing on a baguette with some goat cheese!
Oh my gosh, I seriously just drooled on myself! Balsamic vinegar and caramelized onions AND goat cheese?! Mmmmm, sounds like pure Heaven!
I kind of wish you had abbreviated the title. 😉
This salad looks amazing, and of course carmelized onions are slap yo mama good. Hell, I’d slap my own mama for some of those.
I’m bring Moroccan-Style Stuffed Acorn squash to Thanksgiving. It’s gonna get interesting. People are either going to run in terror because I’m bucking tradition or they are going to love it. Hopefully, it’s the later.
Nice! Living on the edge…you’re such a rebel! IF there’s any left, you know where to send it! 😉
I am loving fresh cranberries lately, they add a great pop of tart flavor! I’ve never cooked kale [may never have eaten it, if I have it wasn’t that memorable?] but I always giggle when people say you need to “massage” the kale 😛 This looks delic and love the colors, reminds me of Christmas!
It does sound a bit funny doesn’t it? Until you try chomping down on a big forkful that hasn’t been massaged…ugh, it’s like jerky! Lol
I wish I had read blogs yesterday! This will be getting made this year! YUM!
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