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Kale Skillet

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Kale Skillet

Kale Skillet

Metabolism Revolution: Lunch Part 2

Serves 1

INGREDIENTS

MEAL MAP A

MEAL MAP B

MEAL MAP C

OLIVE OIL 1 TABLESPOON
1 TABLESPOON
1 TABLESPOON
GARLIC 1 TEASPOON MINCED
2 TEASPOONS MINCED
2 TEASPOONS MINCED
ONION 1/4 CUP MINCED 1/2 CUP MINCED 1/2 CUP MINCED
KALE, STEMMED LEAVES CHOPPED 2 1/2 OUNCES 4 1/2 OUNCES
4 1/2 OUNCES
EGGS* 2 2 4
SLICED RAW ALMONDS 2 TABLESPOONS
2 TABLESPOONS
2 TABLESPOONS

 

1. In a medium nonstick skillet, heat oil over medium heat. Add the garlic and onion. Cook, stirring until the onion is translucent.

2. Add the kale and cook until slightly wilted. In a small bowl, whisk the eggs and add to the kale mixture. Cook, stirring with a spatula to scramble until cooked to your liking.

3. Garnish with the sliced almonds and serve. 

*If you don't eat any animal products, you any substitute any Vegetarian Protein from the Metabolism Revolution Food List in your book.  Need a copy? Metabolism Revolution is available from booksellers now!

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