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20 minutes
20 minutes
40 minutes
- 1 tablespoon olive oil
- 3 slices black forest ham, chopped
- 0.25 cup chopped pineapple
- 0.25 cup chopped red onion
- 2 bunches kale, chopped
- 2 bunches rainbow chard, chopped
- 0.25 cup crumbled feta cheese
- 0.25 cup slivered almonds
- 0.25 cup dried cranberries
- In a large skillet over medium heat, sauté ham, pineapple, and onion in olive oil until onion is tender and lightly browned, about 10 minutes. Add kale and chard, cover, and cook until greens have reduced by half, about 7 minutes. Uncover, stir the mixture, cover again, and cook until greens have softened, 3 to 4 minutes more.
- Combine the mixed kale and chard in a spacious bowl. Add the delightful combination of feta cheese, almonds, and cranberries.
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