This is delicious and oh so nutritious!
Not only are they bright and beautiful on your plate these crucifers are a power house of phytonutrients (like cancer-crushing isothiocyanates). That's reason enough for me but for those less convinced don't worry, this recipe combines all the healthy wonders of cabbage and kale with a delicious nutty sauce.
Great as a side to grilled chicken breast or as a yummy snack on its own.
What you need:
1 cup purple cabbage (chopped or shredded)
1 cup of kale (remove stem, chopped)
1 cup of collard greens (remove stem, chopped)
1/2 red or yellow pepper (sliced)
1/2 cup white onion (sliced)
1 tbsp coconut oil
2 tbsp almond butter
1 tbsp olive oil
2 tbsp fresh ginger
1 clove garlic
juice of 1 lime
salt and pepper to taste
*can add a dash of water or more lime juice if you prefer it runny
Combine all sauce ingredients in a magic bullet or small blender
Heat 1 tbsp of coconut oil in large wok or pan. Add all veggies and sauté until desired tenderness (about 10 minutes for me). Remove from heat and add sauce. EAT. ENJOY!