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Kale with Kiwi

Kale with Kiwi

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Always Cooking Up Something

Always Cooking Up Something

Zing up some healthy kale with kiwi, ginger, garlic and lots of black pepper for a great veggie side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat coconut oil in a skillet over medium-high heat. Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to turn color, about 3 minutes. Stir in chopped kiwi and oregano leaves and cook for another 2 minutes. Add kale; lower heat to medium and cook until kale is dark green and tender, about 5 minutes. Stir in slivered almonds and adjust seasonings to taste.
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Reviews

banyuls
3

banyuls

3/22/2013

Pleasantly surprised! Turned out very tasty. I didn't have fresh oregano on hand so used Sage and Savory dried Greek oregano. Slice almonds (not blanched) worked fine. The garlic browned up very quickly so watch that closely. Next time I will use 3-4 kiwis (I think mine were small). I also used 2 tsp ginger rather than 1 tsp because I love ginger. This recipe was my low calorie side to tomato-red pepper soup and it was perfect.

Angie O
2

Angie O

6/26/2014

Yummy! I love the flavor combo of these powerhouse foods together. The only thing I did different was to use KerryGold grass fed butter instead of coconut oil because I was out. The tanginess of the kiwi really complimented the ginger and garlic. This one is a winner.

dumblady
1

dumblady

3/26/2013

This recipe looked so interesting I just had to try it. I doubled the ingredients (for four servings) and made it as written except for using curly kale and substituted 1 tbsp dried oregano for the fresh. Sorry, but nobody in my family including myself cared for it. The oregano was especially overpowering, and the kiwi tasted like very sour lemon. If I ever make this again I think I'd cut the oregano way down and use only half (or less) of the kiwi called for.

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