Kale Recipe with Honeyed Macadamia Nuts

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Photo courtesy Whole Foods Market
Serve antioxidant-rich kale to combat inflammation.
6 servings SERVINGS


  • 2 tablespoons honey, divided
  • 1/2 cup roasted and salted macadamia nuts
  • 2 bunches kale, thick stems removed, leaves thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons creamy almond butter


  • Preheat oven to 350 degrees. In a medium bowl, toss 1 tablespoon honey with nuts and 1 teaspoon water.
  • Bake on a parchment-paper-lined baking sheet, tossing 2 or 3 times, until golden brown (about 10 to 12 minutes). Cool, and roughly chop. Set aside.
  • Arrange kale in a large, deep skillet.
  • In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons of water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender (about 5 minutes). Scatter nuts over top, and serve.

Bitter vegetables like kale have an anti-inflammatory effect because of their high antioxidant levels. Try this new take on kale from Whole Foods Market’s Kristine Nicholson.

To find other remedies for inflammation, see 9 Foods that Reduce Inflammation.

Kale Recipe with Honeyed Macadamia Nuts

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