Serves: 4
Hands-on Time: 5 minutes
Total Time: 10 minutes

INGREDIENTS:

2 tbsp coconut oil
2 shallots, finely chopped
1 large bunch kale, leaves chopped into small pieces, tough stems discarded
1/3 cup low-sodium vegetable or chicken broth
1/4 cup unsweetened dried goji berries
Ground white pepper, to taste
1/4 cup chopped unsalted cashews, toasted

TIP: Unsweetened dried cranberries can be substituted for the goji berries in equal amounts.

INSTRUCTIONS:

In a large heavy pot, heat oil on medium. Add shallots and sauté for 1 to 2 minutes, until just softened. Add kale and stir until coated in oil. Add broth, reduce heat to low, cover and cook for 5 minutes, until kale is tender but still bright green.
Add berries and stir to coat. Season with pepper. Divide mixture evenly among plates and sprinkle with cashews.

PNC CLIENTS- 3/4c= 2 Veg and 1 FAT