- 1 tablespoon olive oil
- 3 slices black forest ham, chopped
- 1/4 cup chopped pineapple
- 1/4 cup chopped red onion
- 2 bunches kale, chopped
- 2 bunches rainbow chard, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries
- Heat olive oil in a large skillet over medium heat; cook and stir ham, pineapple, and onion until onion is tender and lightly browned, about 10 minutes. Add kale and chard; cover and cook until greens have reduced to half the size, about 7 minutes. Remove lid and toss mixture. Cover and cook until greens have softened, 3 to 4 minutes.
- Transfer kale and chard mixture to a large bowl. Stir in feta cheese, almonds, and cranberries.
05/11/2018
recipepes.com
Kale and Chard Supreme, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
