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!
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Hot Cranberry Spinach Salad
Prep
Cook
Total
Yield 2-4 servings
Ingredients
- 1½ Tbsp coconut oil
- 2 cups kale, chopped
- 3 cups fresh spinach
- ¼ cup dried cranberries
- 2 Tbsp sliced almonds
- 1-2 Tbsp water
- salt to taste
Instructions
- 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 and add salt to taste.
Is Sugar Paleo?