1 bunch of kale (5-6 stems)
¼ c. unsweetened cranberries
¼ c. walnuts
2 Tbs. coconut oil
1 Tbs. apple cider vinegar
½ Tbs. curry powder
Salt to taste


Cut kale into bite-size pieces, including stems. Warm oil in a sauté pan until hot. Whisk in curry powder and remove from heat when incorporated. Add apple cider vinegar to coconut curry oil and immediately pour over kale mixture. Next add salt to taste. Serve warm or at room temperature.


Serves 6-8


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