Allison’s Sauteed Kale & Spinach Salad with lemon
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 2
Ingredients:
6-7 cups kale (1 large stalk)
6 cups loosely packed baby spinach
1/2 lemon cut in 4 wedges
2 tbsp. coconut oil melted
1/4 tsp. ground ginger
1/8 tsp. ground garlic
sea salt to taste
pepper to taste
Directions:
1. Pull the kale leaves off of the stem and tear into bite size pieces.
2. Massage the coconut oil into the kale leaves until well mixed.
3. In a large pan, saute kale and spinach on medium heat. Cover pan with a lid to speed up cooking time but stir periodically.
4. Once kale and spinach leaves are almost completely wilted add ginger, garlic and salt & pepper to taste. Cook kale and spinach for 1-2 more minutes.
5. Serve greens in desired bowl with a wedge of lemon. Juice the entire wedge of lemon on sauteed kale and spinach before serving.
6. Enjoy warm.
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 2
Ingredients:
6-7 cups kale (1 large stalk)
6 cups loosely packed baby spinach
1/2 lemon cut in 4 wedges
2 tbsp. coconut oil melted
1/4 tsp. ground ginger
1/8 tsp. ground garlic
sea salt to taste
pepper to taste
Directions:
1. Pull the kale leaves off of the stem and tear into bite size pieces.
2. Massage the coconut oil into the kale leaves until well mixed.
3. In a large pan, saute kale and spinach on medium heat. Cover pan with a lid to speed up cooking time but stir periodically.
4. Once kale and spinach leaves are almost completely wilted add ginger, garlic and salt & pepper to taste. Cook kale and spinach for 1-2 more minutes.
5. Serve greens in desired bowl with a wedge of lemon. Juice the entire wedge of lemon on sauteed kale and spinach before serving.
6. Enjoy warm.
