Ginger Kale with Pine Nuts and Cranberries – Healthy Living
This Ginger kale with pine nuts and cranberries makes a great side dish or light salad when you need to eat something healthy but nutritious. This simple, easy and effortless recipe with the sweetness of the cranberries and toasted nuts get done in less than 20 minutes. The benefits of kale and pine nuts are not unknown and having these in your diet at least once a week makes for a healthy lifestyle.
One of my favorite leafy greens is Kale. I know many people frown when I say that. The truth is I eat kale at least once a week. In fact, sometime for dinner, I have a nice bowl of sauteed Kale with a side of avocado and a slice or two of bread. Ziv joins in just because he knows it’s healthy but in general, he hates leaves.
My favorite way to make kale is with nuts, fruits as well as cheeses like feta or Cheddar. Remember my Kale recipe with Feta and Bean Sprouts? My kids don’t eat kale! They won’t even look at it. But often I will add it to my Swiss Chard patties or my Spinach potato patties, or my chicken croquettes or even my Lasagna. They don’t seem to notice at all. It’s a great way to add little greens in their diet.
That’s dinner of Ziv and me today. As you can see it’s light and really refreshing with just some ginger kale with a side of avocado and brown bread.
Just a few benefits of Kale.
Did you know that Kale is like the superfood in vegetables? I read a few online sites that really rave a lot about Kale. To put it simply it boosts energy, reduces the risk of heart diseases, promotes vision health, in a great anti-oxidant and also suppresses huger which is great if you are on a diet.
Pine nuts though very high in calories are very healthy and a source of good fat.
Cranberries are a good source of vitamin C, E, dietary fiber, and magnesium.
Let’s talk ingredients and Substitutes (Save/Pin)
- Kale – Now this is the star of the show so make sure they are fresh and green not yellow and not wilted. The leaves have a dark green color and actually stay a while in the fridge if you buy them fresh. I have kept mine in the fridge for a week and they were still bright and beautiful
- Pine nut – This middle eastern nut is high in good fact and packed with nutrition which is why they can be expensive too. If you don’t have pine nuts walnuts or pecans make a good substitute too.
- Cranberries – These add that extra sweetness to the kale. If you don’t have cranberries a good substitute would be raisins or even dried prunes.
- Lemon – Just a little squeeze of lemon can make a huge difference in bringing out the flavors in a dish and that’s what the little lemon in this recipe does. Just a squeeze is all you need.
Recipe – Ginger Kale with Pine Nuts and Cranberries
- Kale – 1 bunch (10 to 12 leaves)
- Coconut oil – 1 tbsp
- Onion – 1/2 small
- Garlic – 1/2 small
- Ginger – 1/4 tsp
- Lemon juice – 1 tbsp
- Pine nuts – 1/4 cup
- Dried cranberries – 1/4 cup
- Salt – 1/2 tsp
- Pepper – 1/2 tsp
- Wash, drain and chop Kale
- Dice the onions fairly thin
- Slice the ginger and garlic into thin slices (julienne)
- In a saute pan toast the pine nuts for two minutes – remove and set aside.
- To the same pan add coconut oil
- Add onions, garlic, and ginger and saute for about a minute
- Then add the kale and cranberries followed by 1/4 cup water.
- Cook until the kale is tender – about 8 to 10 minutes.
- Add the Pine nuts and Lemon juice
- Season with salt and pepper.
- Stir well before you serve
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Ginger Kale Pine Nuts and Cranberries
A very simple easy and great dinner side dish to make on a weekday; very high in nutrition and a great meal for anyone on a diet
Ingredients - Choose (Metric or US Customary) below
- 1 bunch Kale 10 to 12 leaves
- 1 tbsp Coconut oil
- 1/2 Onion
- 1/2 clove Garlic
- 1/4 tsp Ginger grated
- 1 tbsp Lemon Juice
- 1/4 cup Pine nuts
- 1/4 cup Dried cranberries
- 1/2 tsp Salt
- 1/2 tsp Pepper
Wash, drain and chop Kale
Dice the onions fairly thin
Slice the ginger and garlic into thin slices (julienne)
In a saute pan toast the pine nuts for two minutes - remove and set aside.
To the same pan add coconut oil
Add onions, garlic, and ginger and saute for about a minute
Then add the kale and cranberries followed by 1/4 cup water.
Cook until the kale is tender - about 8 to 10 minutes.
Add the Pine nuts and Lemon juice
Season with salt and pepper.
Stir well before you serve
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