There’s something really special about the punch of warm kale sauteed in garlicky oil, and topped with toasted pecans. It pairs perfectly with eggs for breaking-the-fast or accompanying my famous grilled salmon for dinner.
- Use any type of dark winter greens or nuts for this recipe.
- Nutrition information is using pecans and curly kale
- To toast the pecans put them in a small dry frypan over medium heat, tossing occasionally, until they are just starting to brown and smell fragrant – about 5 minutes.
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