Hot Cranberry Spinach Salad
March 7, 2012 in Hot Salads, Veggies
The inspiration for this side dish came from a memorable hot lentil salad that I had at a restaurant a few years ago. It is an excellent accompaniment to chicken or turkey. You can use sweetened or unsweetened dried cranberries, depending on how much you like tart flavors! I usually use sweetened because I like the combination with the bitter kale. I also usually double this recipe and cook it in my wok instead of a frying pan, but I also love leftovers! Serves 2-4.
Ingredients:
- 1½ Tbsp extra virgin coconut oil
- 2 cups kale, chopped
- 3 cups fresh spinach
- ¼ cup dried cranberries
- 2 Tbsp sliced almonds
- 1-2 Tbsp water
- Heat coconut oil in a skillet (cast iron works well here) over medium-high heat.
- Add kale with 1 Tbsp water. Cook, stirring frequently, until kale has softened, 3-4 minutes.
- Add cranberries and continue to cook 2-3 more minutes.
- Add spinach. If the kale is starting to stick, also add another Tbsp of water. Stir and cook until spinach is wilted. Stir in almonds.
- Serve!
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Is the serving size for when you double the recipe? Cause I just followed it exactly and devoured it all by myself in no time. Delicious!
THANKS a million for this recipe! I am eating it right now and it is a little bit of heaven
I shared it on Facebook and Pinterest and friends are already passing it on. Num! Reminds me a little of a poppyseed chicken salad recipe I just adore.
I made this yesterday. It is delicious! Easy and yummy. Thanks