- 1 bunch kale
- 1/4 C. dried cranberries
- 3 T. butter
- 1/8 C. balsamic vinegar
Remove leafy part of the kale from the stem and chop coarsely.
Melt the butter in a saute pan. Add the balsamic vinegar and cranberries. Stir and cook for about 30 seconds.
Add the kale leaves. Stir and cook for another 2 minutes, until the kale is tender.
