Sautéed Kale in a Balsamic Apricot Vinaigrette

It's fall, which means a surplus of leafy greens at the grocery store. As I was stocking up for the week, I passed by the collards, but kale caught my eye. I brought it home and started toying with flavor combinations. I think I may be on to something here...This recipe has touches of spicy and sweet and is light but very filling. All in all, it's delicious! 

Sautéed Kale in a Balsamic Apricot Vinaigrette

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4

Ingredients:

• 2 tbs olive oil
• 1 small yellow onion, sliced thinly
• 6 cloves garlic, minced
• 1/2 cup dried cranberries
• 1 tbs apricot preserves
• juice of 1 lemon
• 4 cups of kale, sliced thinly and rinsed
• 1/4 cup slivered almonds

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until starting to brown, at least 5 minutes. Add the garlic and cook at least 1 minute. Add cranberries, apricot preserves, and lemon juice and stir until heated through, 1 minute.
2. Add the kale to the pan, turn off the heat, and toss to combine. Remove the pan from the heat when the kale starts to wilt. Toss once more before serving.