Hot Winter Salad with Kale

Hot Winter Salad with Kale (Deliciously G-Free)

IMG_9616

2 T olive oil

1 lb kale greens

2 red bell peppers, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 15-ounce can red light kidney beans

1 avocado, diced or 1 C pureed cooked acorn squash

  1. Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
  2. Add kidney beans and avodcado.

Nutritional Information:

4 servings

Cal: 413

Fat: 14 g

Protein: 18 g

CHO: 58 g

Fiber: 18 g

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