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)
Instructions
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! 😀
