This recipe offers another opportunity to use steamed chopped kale in an easy to make side dish. It is healthy and tasty. I chop my almonds in my Sunbeam Oskar Jr. Chopper Plus mini food processor that allows me to chop a small amount of nuts. I freeze the chopped nuts that I don't use right away.

2 servings: 210 mg. sodium per serving

1-1/2 Tablespoons healthy oil
2 cups steamed chopped kale
1/4 cup finely chopped onion (1/4-inch pieces)
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion *
1/16 teaspoon salt
2 teaspoons fresh lemon juice
1/4 cup chopped raw or roasted unsalted almonds

Prep. Instructions

1. Combine oregano, basil, black pepper, lemon pepper and salt in a bowl.

2. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9-inch skillet over medium low heat. Add onion and garlic. Stir to combine. Cook, stirring often, until onions are tender, about 5 minutes.

2. Add oregano, basil, black and lemon pepper and salt. Stir to combine. Cook, stirring often, for 2 minutes.

3. Add kale. Stir to combine. Add lemon juice. Stir to combine again. Cook, stirring often, until kale is heated through, about 2 to 3 minutes.

4. Add almonds. Stir to combine. Heat through. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds