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Kale and Swiss Chard Stir Fry (Gluten-Free)
Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.View all articles by Amie Valpone
- 2 cups TruRoots gluten-free penne pasta
- 1 Tbsp. Barlean's coconut oil
- 1 large bundle Swiss chard
- 1 large bundle kale
- 1/3 cup walnuts, finely chopped
- 1 tsp. fresh lemon zest
- 5 chives, finely chopped
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- Cook pasta according to package directions.
- Meanwhile, wash Swiss chard and kale; cut into 1 inch pieces.
- Heat coconut oil in a large skillet over medium heat. Add Swiss chard; cook, tossing until tender, about 3 minutes.
- Remove from heat; drain off excess liquid. Add walnuts, lemon juice, lemon zest, chives, sea salt and pepper.
- Drain pasta; gently toss with kale mixture. Transfer to a serving bowl.
- Serve warm.
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1 tablespoon fresh sweet red onion, chopped super fine
½ cup sour cream
1 cup cottage cheese, small curd
Red pepper flakes or cayenne pepper, to taste
1 teaspoon lemon juice
Pinch of salt and pepper, to taste
Kale, baby greens or mint and a platter
Your favorite dipping selections
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