Not all salads need to be cold and smothered in dressing!
This stir fry is an excellent way to add warm, flavorful greens to your meal.
There are lots of benefits to dark leafy greens and cruciferous vegetables. These low-calorie, high-fiber vegetables are essential to all diets and contain vitamins A, C, D, E & K. These vitamins are fat-soluble, meaning they should be taken with a bit of fat to maximize nutrient absorption. Read more about dark leafy greens here.
Cabbage is actually higher in Vitamin C than oranges. I guess they don’t spell it with a ‘C’ for no reason. 😉
It is also good for brain, eyes and bone health. Many diets for weight-loss have been centered around cabbage consumption. More about Cabbage in details here.
Kale is sometimes considered ‘the new beef’ due to it’s iron content. Also, it is a source of Omega-3, a dairy-free calcium source and fiber-full promoting intestinal health. Read more about this super green superfood here.
1/4 head cabbage, shredded
2-3 small leaves of kale, shredded by hand (can use chards, collards or any dark leafy greens)
1 tbsp coconut aminos
1 tbsp coconut nectar
1 tsp black pepper
1/4 cup water
1 tbsp coconut oil (my favorite here)
1) Mix the shredded greens together with black pepper, coconut aminos and coconut nectar.
2) Heat oil in frying pan. Stir greens mix, sautéing slightly.
2) Add a bit of water and cover with lid. Keep flame on medium-low heat to allow to steam cook for about 7 minutes, it until tender.
4) Remove lid and turn heat back up to medium to medium-high to evaporate liquid. Stir to lightly brown cabbage.
This went well with my Carrot-Ginger Soup and Rice.
Also, you could choose not to cook this at all and have an amazing cold, raw salad. 🙂