Wilted Spinach Salad with Almonds and Cranberries

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Servings: 4 Prep: 15 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Cranberries, Sliced Almonds

Wilted Spinach Salad with Almonds and Cranberries

Ingredients

2 cups kale

1 ½ tablespoons extra virgin olive oil, or oil of choice ⚠

2 tablespoons water

¼ cup dried cranberries ⚠

3 cups spinach

2 tablespoons sliced almonds ⚠

⅛ teaspoon sea salt, to taste

Instructions

1. Chop kale.

2. Heat oil in a skillet over medium-high heat.

3. Add kale with half of the water. Cook, stirring frequently, until kale has softened, about 3-4 minutes.

4. Add cranberries and continue to cook 2-3 more minutes.

5. Add spinach. If the kale is starting to stick, also add remaining water. Stir and cook until spinach is wilted. Stir in almonds and add salt to taste.