With a holiday just around the corner, this kale, beet and almond side would be the perfect match for Turkey.
Kale-o-kale at least we are friends now, when you have been steamed in a hot tub! There is something about raw Kale’s texture that I just can’t get past. But a quick blanch over the stove top and I eat it up! This week, I changed it up – no bacon….I know cray cray. I do believe this is going to be a regular in my house!
- 1 bunch kale, chopped
- 1 tbsp coconut oil
- 1 roasted beet, chopped
- ½ c almonds, slivered
- 1 tbsp balsamic
- Heat oil in a large skillet over medium-high heat.
- Add kale and beets. I used roasted beets, however, you could use raw. If roasting, bake at 450 degrees F in loose foil for 60 min. Peel then chop.
- Cook kale and beets until tender.
- Add almonds and balsamic, cook for another 2 min.