Kale and Almond Bowl
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Atkins
- Low-Carb
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain
- Rastafarian Ital
Equipment
- - Large skillet
Ingredients
- 8 cups kale, chopped
- 1/2 cup almonds, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Heat olive oil in a skillet over medium heat, add kale, cumin, salt, and pepper; sauté for 5-7 minutes until wilted.
- - Add almonds and cook for 2-3 minutes until lightly toasted.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 220
- Protein: 8g
- Fat: 18g
- Carbs: 8g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A