There is nothing quite like the smell of cooking red onions in coconut oil. This side dish is super nutritious and satisfying…though I was expecting to have leftovers for another snack or two, I just sat there and ate the entire thing.
Time: 10 minutes
1 tbsp coconut oil
1/3 red onion
4-6 leaves of kale
slivered almonds to taste
salt to taste
1. Heat the coconut oil in a skillet over low-medium heat.
2. Julienne the red onion, and when the oil is heated add it to the pan. Cook until it begins to get translucent, about 5 minutes.
3. Remove the thick stems from the kale and cut into bite-size pieces. Add to the pan, mix in so that the kale is coated in coconut oil and then cover the pan. Cook for 3-4 minutes.
4. When the kale has cooked down a bit and is bright green, remove from heat and add salt and almonds. Mix and serve.