1small shallot, thinly sliced(Or sub for 1/4 red onion + 1 clove garlic)
2tbsolive oil
1tbssesame oil
1/4tspground ginger
2tbsrice wine vinegar
1tbssoy sauce
2tbsbasalmic vinegar
1/3cuppepitas
1/2cupdried cranberries
Instructions
In a large skillet, heat olive oil and sesame oil over medium. Add the shallot and cook until softened and translucent, about 5 minutes. Add the kale, stirring it in until all of it has had a chance to touch the oil and it has begun to wilt, about 5 minutes.
Meanwhile, in a measuring cup or small bowl, combine the rice wine vinegar, soy sauce, balsamic vinegar, and ground ginger. Pour this over the kale and let cook 1-2 minutes to reduce.
Turn off the heat and toss in the cranberries and pepitas. Toss to evenly distribute. Transfer to a serving bowl and enjoy!
Notes
This dish is also tasty cold and leftovers make a wonderful lunch.