Saturday, March 10, 2012

Recipe: Kale and Veggie Saute

Heat in a cast iron skillet over medium-high heat:
2 T fat (leftover animal fat, butter, or coconut oil)

Add, then saute until translucent:
1 onion

Add, then saute until slightly softer:
4 carrots, chopped
bunch beets, diced

Add, then cover until wilted (about 2 minutes):
1 bunch kale, chopped (dino kale is my favorite, although they are all delicious and nutritious. You could also use chard or spinach)
1/2 qt. bone broth

Remove lid.  Add:
1/2 teaspoon fresh grated ginger
1/4 teaspoon fresh grated turmeric or 1 t. dried turmeric, optional
1/2 cup peas, fresh or frozen, optional
1/2 teaspoon sea salt


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