Greens don’t have to be boring!
In fact, they can be and are downright delicious if you coax out the flavor and set them up to shine. This super greens sautéed recipe does just that.
It’s got texture, bold flavors, color variety and can be eaten alone, as a side, or as the foundation of a mean green Budha bowl.
Either way, these are not your grandmothers boiled, soggy, bland, greens. These are SUPER GREENS!
Here’s What You’ll Need:
3 cups chopped organic purple kale
3 cups chopped organic dinosaur kale (also goes by Tuscan)
1/2 cup finely chopped organic purple cabbage
1/2 cup finely chopped organic green cabbage
1 tablespoon ghee (here’s an easy RECIPE if you don’t have any on hand)
1 tablespoon extra virgin olive oil
1 teaspoon unrefined coconut oil
1 teaspoon ground black pepper
1/2 teaspoon coarse pink Himilayan sea salt
1/4 teaspoon finely ground mustard powder
1/4 teaspoon white pepper
1/8 teaspoon finely ground green cardamom
Here’s What to Do:
In a small bowl or ramekin combine your spices and set aside.
In a frying pan, heat ghee and add the dinosaur kale and a few pinches of spice mix. Over medium/high heat, sautee the dinosaur kale, until soft, glossy and rich green in color.
Place your sautéed dinosaur kale in a large heat resistant serving bowl.
Return to your frying pan, add olive oil and chopped purple kale and a few pinches of spice mix. Over medium heat (olive oil is heat sensitive) sautee your purple kale until soft, glossy and rich purple/green in color.
Place your sautéed purple kale in the container with the dinosaur kale and toss until combined.
Return to your frying pan, add the coconut oil and the green and purple chopped cabbage. Add the rest of your spice mix and sautee over medium/high heat until the edges begin to turn golden and the cabbage becomes glossy and just a bit soft.
Place your sautéed cabbage in the container with the dinosaur kale and purple kale and toss until combined.
You’re ready to enjoy!
This dish can easily stand alone or can add color and flavor to your plate to complement your main dish.
And did I mention that the kale and cabbage add a healthy punch? This dish is full of antioxidants, vitamin C, B vitamins, beta-carotene, fiber, magnesium, iron and calcium.
Then with the combination of healthy fats, hello olive oil and coconut oil and ghee (acceptable by some vegans thus making this dish potentially vegan) this dish is a great compliment to a Keto diet.
And the dish tastes great with roasted garlic, dried cranberries or onion crisps on top if you’re so inclined.
Both kid and husband approved (thank goodness) these sautéed super greens are a great way to jump start those healthy habits in 2020.
