In a skillet over medium-high heat, warm the coconut oil. Sauté the garlic, ginger, salt, and pepper for about 3 minutes until the garlic is lightly browned. Incorporate the chopped kiwi and oregano, cooking for 2 more minutes. Add the kale and reduce the heat to medium, cooking for approximately 5 minutes until the leaves are tender and dark green. Finish by stirring in the slivered almonds and seasoning to your preference.
Nutrition
Total Fat 10g 13%, Saturated Fat 5g 23%, Sodium 381mg 17%, Total Carbohydrate 33g 12%, Dietary Fiber 7g 25%, Total Sugars 7g, Protein 9g, Vitamin C 364mg 1,821%, Calcium 519mg 40%, Iron 10mg 56%, Potassium 1322mg 28%
