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Keto Sautéed Kale with Cranberries

Keto Sautéed Kale with Cranberries

Continuing with the sautéed kale recipes… This is one of my favorite quick and flavorful side dishes that can easily be turned into an appetizer with the addition of a poached egg, bacon bits or crumbled goat cheese. To be fair I’m only suggesting this as tip – the dish itself is fantastic as it is. While dry cranberries aren’t exactly Keto-friendly, we can still use fresh or frozen ones in small amounts. They provide a wonderful flavor, color and texture to any dish… But they especially shine when paired with this delicious sautéed kale!

Keto Sautéed Kale with Cranberries

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 2


  • 4 cups kale
  • 1 oz cranberries frozen or fresh
  • 1/4 cup hazelnuts
  • 2 cloves garlic minced
  • butter or olive oil for cooking
  • salt, pepper to taste


  • Place a pan over medium heat and add butter or olive oil to it. Allow the oil to warm up or butter to melt.
  • Meanwhile, roughly chop your kale leaves.
  • Add garlic to the pan and sauté until fragrant for about a minute.
  • Add kale to the pan, season with salt and pepper and sauté for a couple of minutes until it just begins to turn brown. Turn the heat off. If you're using frozen cranberries, add them to the pan and allow to thaw.
  • If you opted for using fresh berries, simply move your sautéed kale to a large bowl and sprinkle with cranberries and hazelnuts.
  • Serve and enjoy immediately!
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