2 cups fresh cherries, pitted, stemmed, and sliced
½ lemon, squeezed
4 cups fresh kale
3 tbsp shelled pistachios
3 tbsp shaved Pecorino Romano cheese, or similar
1 tbsp coconut oil
½ cup red quinoa
½ cup Israeli couscous
Drizzle of balsamic vinegar, to taste
Servings: 2
1Add the coconut oil to a hot cast iron or skillet pan, then toss in the kale.
2Allow the kale to cook for a moment before adding the lemon juice.
3Stir occasionally, then remove once the kale starts to blacken on the tips and turns a vibrant dark green.
4While the kale is cooking, cook the couscous and quinoa according to the directions on the packet.
5Allow the couscous and quinoa to cool to room temperature before mixing with cooked kale. Toss in the cherries, nuts, and cheese, then drizzle with balsamic vinegar.
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