BABY KALE · VINAIGRETTE · MACADAMIA NUTS
Dry Saute — medium-high
The heat is on. Dry sautéed baby kale delivers a mellow, nutty take on “eat your greens.” Using a non-stick skillet over medium-high heat and working in batches, stir a thin layer of kale leaves around until they start to brown, about two minutes. When you finish the whole bunch, turn down the heat, add some butter to the pan, and brown some chopped macadamia (or other) nuts. Toss the nuts with the warm kale and plenty of vinaigrette. What could be cooler?
(When in doubt, add salt and/or pepper.)
~ 1g net carbs per cup of raw baby kale