Sweet + Savory Kale With Maple Almonds
Author: 
Recipe type: Sides + Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Paleo, Refined Sugar Free, Grain Free, Gluten Free, Dairy Free, Autoimmune Protocol (omit almonds), Pescatarian
Ingredients
  • 1 bunch kale
  • 2 Tbsp Dijon mustard (I like Annie’s)
  • 1 Tbsp red wine vinegar
  • 2 Tbsp + 1 tsp grade B maple syrup
  • ¼ cup raw almonds
  • 1 cup filtered water
  • ½ red onion
  • 3 cloves garlic
  • 2 Tbsp olive oil
Instructions
  1. On a parchment lined baking sheet place raw almonds and cover with 1 tsp maple syrup. Stir to completely cover almonds.
  2. Bake for around 5 min at 350 degrees.
  3. After almonds are removed from oven allow to cool and then chop with a large knife.
  4. Wash kale and remove leaves from stems. Reserve stems for juicing or throw away.
  5. Peel and chop red onion.
  6. Peel and finely chop garlic.
  7. In a pot heat olive oil and add onion and garlic.
  8. Saute, stirring often until soft and translucent.
  9. Add water to pot along with mustard, maple syrup and vinegar.
  10. Bring to a boil and add kale.
  11. Stir to cover all kale with liquid.
  12. Continue to cook on medium high for about 10 min or until liquid is reduced in half.
  13. Plate and sprinkle maple almonds on top of kale.
Notes
Use organic whenever possible! Omit the almonds to make Autoimmune Protocol compliant.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/sweet-savory-kale-with-maple-almonds/