Sauteed Kale with Apricot and Almonds
1 Head of dark green kale
1/3 cup of dried apricots, diced
1/4 slivered almonds (unsalted)
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Wash kale thoroughly, pat dry with a clean kitchen towel; allow kale to stay lightly damp. Chop kale into thin strips.
Heat olive oil in a large saute pan over medium heat. Add the garlic, apricots and almonds to the oil and saute for about 2 minutes.
Add the chopped kale and stir to coat the kale with the olive oil mixture. Cover and let cook until the leaves are a vibrant green, about 4 minutes.
Serve with your meal's protein, such as baked chicken.