Prep time: 5 minutes
Cook time: 7–8 minutes
Ingredients
2 Tbsp. slivered almonds
1 tsp. olive oil
1 red bell pepper, diced into 1⁄4-inch squares
1 medium bunch kale, washed and chopped into 1-inch pieces (about 4 cups)
1⁄2 tsp. low-sodium soy sauce
Directions
1. Place a large nonstick skillet over medium heat. Add almonds and dry-roast until golden brown, about two minutes. Remove to a plate to cool.
2. Pour oil into warm pan and swirl to coat bottom. Add bell pepper and sauté for about two minutes. Transfer to a warm dish.
3. Place kale in warm pan, stir briefly and cover (the water clinging to the leaves after washing will help steam the greens). After two minutes, stir quickly, turning the kale so all pieces have contact with hot pan. Replace lid for two more minutes.
4. Return bell pepper to pan and stir to combine. Transfer mixture from pan to dish; sprinkle with soy sauce and top with almonds.
Hint
Sauté it quickly over high heat, and serve it bright green and tender.
NUTRITION FACTS (per serving):
74 calories, 3 g protein, 9 g carbs, 4 g fat, 2 g fiber, 0 mg cholesterol, 53 mg sodium, 1 g sugar
--Christine Gable
