Ingredients
1½ Tbsp extra virgin coconut oil
2 cups kale, chopped
3 cups fresh spinach
¼ cup dried cranberries
2 Tbsp sliced almonds
1-2 Tbsp water
Preparation
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. Stir in almonds.
