Kale stems with tangerines and cranberries


1 cup chopped kale stems

1 tsp coconut sugar

1 tsp coconut aminos

1 tsp nutritional yeast

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 cup chopped spring onion (greens only)

1 tangerine, each wedge cut into thirds

1/4 cup dried cranberries


1) Preheat frying pan or wok on high for at least two minutes.

2) Add kale stems. Stir often for 5 minutes.

3) Add next six ingredients and stir thoroughly and cook for two more minutes.

4) Transfer to bowl and gently stir in tangerines and cranberries immediately before serving.

This dish is good either hot or cold so it can used as a warm side or can be made ahead and chilled for a summer picnic.