About
This simple kale and sprout sauté is pan fried with fragrant rosemary then tossed with tart dried cranberries and crunchy toasted almonds.
This is a great side to roasted pork or chicken – perfect for Sunday lunch.
Ingredients
- 1 cups organic tuscan kale by organics
- 4 sprout brussels sprouts, raw
- 1 tablespoon unsalted dry toasted slivered almonds by trader joe's
- 1 tablespoon olive oil
- 1 teaspoon rosemary, fresh
- 1 tablespoon reduced sugar craisin dried cranberries by ocean spray
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the bottoms from the sprouts and discard the outer leaves. Rinse well then thinly slice. Tear the leaves from the kale, discarding the rough stems. Heat the olive oil in a skillet over a medium heat. Add the sprouts, kale leaves. rosemary, salt and pepper and pan fry for 5-6 minutes until tender and the sprouts start to brown a little.
- Toss the kale and sprouts with the dried cranberries and toasted almonds to serve.
Nutrition Facts
- Servings: 2
- Calories: 119.7kcal/501.0kJ (per serving)
- Fat: 9.1g (per serving)
- Carbs: 9.6g (per serving)
- Protein: 2.9g (per serving)
