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prep time
5 min
cook time
6 min
ready time
11 min
Low Carb Kale And Sprouts With Almonds And Cranberries
This simple kale and sprout sauté is pan fried with fragrant rosemary then tossed with tart dried cranberries and crunchy toasted almonds.
This is a great side to roasted pork or chicken - perfect for Sunday lunch.
Net Carbs
5.8 g
Fiber
3.7 g
Total Carbs
9.6 g
Protein
2.9 g
Fats
9.1 g
120 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Organic Tuscan Kale by Organics
1 cups
Brussels Sprouts, Raw
4 sprout
Unsalted Dry Toasted Slivered Almonds by Trader Joe's
1 tablespoon
Olive Oil
1 tablespoon
Rosemary, Fresh
1 teaspoon
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
1 tablespoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 2
11 min
Step 1
Slice the bottoms from the sprouts and discard the outer leaves. Rinse well then thinly slice. Tear the leaves from the kale, discarding the rough stems. Heat the olive oil in a skillet over a medium heat. Add the sprouts, kale leaves. rosemary, salt and pepper and pan fry for 5-6 minutes until tender and the sprouts start to brown a little.Step 2
Toss the kale and sprouts with the dried cranberries and toasted almonds to serve.
