This paleo update on a classic side dish will have everyone at the table eating their greens! Sturdy kale and tender spinach are a perfect combination along with the creamy coconut milk. Find the recipe here
1 1/2 cup coconut milk
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup regular or golden raisins
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 (3/4-pound) bunch kale, tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
1/2 pound spinach (about 8 loosely packed cups)
Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat. Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper and nutmeg.
Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts. Cover and cook, stirring occasionally, for 12 minutes. Uncover and add spinach a few handfuls at a time. Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.
Per Serving: 180 calories (110 from fat), 13g total fat, 11g saturated fat, 250mg sodium, 17g carbohydrates, (3 g dietary fiber, 1g sugar), 4g protein.
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