Dairy free, gluten free, high fiber, low sodium, vegetarian, wheat free. Gently sweet, toasted macadamias take kale to new culinary heights!
2 TB honey, divided
1/2 cup roasted and salted macadamia nuts
2 bunches kale, thick stems removed, leaves thinly sliced
2 TB white wine vinegar
1/2 TB creamy almond butter
Preheat oven to 350 degrees F. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. Bake on a parchment-paper-lined baking sheet, tossing two or three items, until golden brown, 10 to 12 minutes. Cool and roughly chop. Arrange kale in a large, deep skillet. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender, about 5 minutes. Scatter nuts over the top and serve.
PER SERVING: 220 cal, 110 fat, 12 g total fat, 1.5g sat fat, 0mg chol, 80mg sodium, 26g total carb, 5g dietary fiber, 6 g sugar, 8g protein