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½ tbsp grass-fed butter, ghee or coconut oil
1 small onion, thinly sliced
Red bell pepper, thinly sliced
4 cups mixed greens (kale, collards, chard, dandelion, sorrel, etc)
1 tbsp pure tamari/soy sauce
¼ tsp garlic powder
¼ tsp unrefined salt
Pepper to taste
2 tbsp sunflower seeds
Heat oil in large stainless steel or cast iron frying pan at medium heat and sauté onions for 2-3 min. Add pepper and cook for an additional 2 min before stirring in greens. Sauté greens for just a couple more minutes before mixing in the remaining ingredients. Remove from heat and serve on whole grain rice or whole grain noodles such as soba.
Leafy greens contain an abundance of nutrients and the more bitter ones (mustard, dandelion, etc) actually stimulate the stomach and digestive organs to produce enzymes which are necessary for healthy digestion. Consuming a variety of different leafy greens ensures a more healthful assortment of vitamins and minerals.
Hints: Remove the thick tough stems from kale & collards (chard stems tend to be ok). Chop bitter or acidic greens (sorrel) finely to mix in with other greens to mellow out their intensity.
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