• 3-4 kale leaves
  • 1 tbsp coconut oil
  • 1 clove garlic, pressed
  • 1/2-in piece of ginger, finely chopped
  • ½ c almonds, soaked at least
  • 8 hours
  • ½ lime, juiced
  • 2 tbsp olive oil
  1. Remove and discard the stems from the kale leaves. Chop leaves into bite-sized pieces.
  2. Discard the water from the almonds. Bring an additional 2 cups of water to boiling. Submerge the almonds in boiling water for 30 seconds and then transfer to cold water allowing the skins to slip off easily when you pinch them. Remove the almond skins and chop the almonds finely.
  3. In a sauté pan heat coconut oil over medium. Add the ginger and garlic, cooking for about 2 minutes. Add the kale leaves. Periodically, add about 1 tablespoon of water. When the kale leaves are soft and vibrant green, remove the pan from the heat.
  4. Whisk together the lime juice and the olive oil until they are emulsified. Toss the kale with the dressing and the chopped almonds.