Cranberry Spinach, Hot Salad

By seamline

Ingredients

• 1 1/2 Tbsp extra virgin coconut oil
• 2 cups kale, chopped
• 3 cups fresh spinach
• 1/4 cup dried cranberries
• 2 Tbsp sliced almonds
• 1-2 Tbsp water

Preparation

Step 1

1. Heat coconut oil in a skillet (cast iron works well here) over medium-high heat.

2. Add kale with 1 Tbsp water. Cook, stirring frequently, until kale has softened, 3-4 minutes.

3. Add cranberries and continue to cook 2-3 more minutes.

4 Add spinach. If the kale is starting to stick, also add another Tbsp of water. Stir and cook until spinach is wilted.

5. Stir in almonds.

6. Serve!