1/2 cup AXEL Spanish Onions Pickled Red w/ Habanero
2-3 Cups, 1 bunch Kale
4 Dates
2 Pieces Gluten-free Pita/Naan Bread
1/4 Cup Sliced Almonds
1/2 Lemon
2-4 TBSP Olive Oil
1/2 TSP Sea Salt
1/2 TSP Red Chili Pepper Flakes
Pinch Black Pepper
Cutting board
Oven
Chef knife
Small and large bowls
Directions
Chop dates into small pieces and place in a small bowl with Spanish Onions (throw 2 tbsp of juice from the jar into the bowl) & allow to soak for at least 20 min
Put 1-2 tbsp olive oil, juice of 1/2 lemon, sea salt & black pepper over kale and massage for 1-2 min
Cut pita/naan into roughly 1-inch squares
Heat 1-2 tbsp olive oil and toast bread squares, almonds and chili pepper flakes over medium-high heat
Once all the bread is toasted on both sides, toss over kale. Lightly combine, then add onions and dates.
