Hot Cranberry Spinach Salad

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!

Prep Time: 5 minutes

Cook Time: 7 minutes

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

1. Heat coconut oil in a skillet (cast iron works well here) over medium-high heat.
2. Add kale with 1 Tbsp water. Cook, stirring frequently, until kale has softened, 3-4 minutes.
3. Add cranberries and continue to cook 2-3 more minutes.
4. 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.
5. Serve!