Hot Winter Salad with Kale (Deliciously G-Free)
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
- Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
- Add kidney beans and avodcado.
Fat: 14 g
Protein: 18 g
CHO: 58 g
Fiber: 18 g