Kale with Cranberries and Walnuts 
Vitamins A, C, and K and folate optimize your baby’s cell, brain, and nervous system development, and vitamin C boosts your immunity.
SERVES 4
THIS tasty side dish is filled with good stuff. The sweet cranberries balance the kale and the walnuts give it a nice crunch. Feel free to modify all the ingredients. Any greens will work. For tips on cleaning and storing greens, see here.
2 tablespoons olive oil
1 medium-size onion, chopped
12 ounces kale, stems trimmed, leaves sliced, or baby kale (about 5 cups)
3 tablespoons balsamic vinegar
¼ cup dried cranberries
¼ cup chopped walnuts, toasted
Salt and freshly ground black pepper
• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 3 minutes.
• Lower the heat to medium, add the kale, and cook, uncovered, stirring frequently, for about 5 minutes, or until wilted. If the kale sticks to the skillet, add a little water, 2 tablespoons at a time. Add the vinegar, cranberries, and walnuts during the last 2 minutes of cooking. Adjust the seasoning and serve.
One quarter of the kale: Calories: 183 cals; Protein: 5 g; Carbohydrates: 17 g; Fat: 12 g; Fiber: 4 g; Sodium: 34 mg; Vitamin A: 8,372 IU; Vitamin C: 102 mg; Vitamin K: 595 mcg; Folate: 129 mcg; Copper: 1 mg; Manganese: 1 mg; 1 CARB