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This Sauteed Spinach, Kale, and Collard Greens dish only needs a crunchy slice of whole wheat sourdough to be a complete meal, or it can be a complimentary side dish with a three-bean soup. Either way, it is nutrient-dense and delicious.
1 tbsp coconut oil
½ small onion chopped
6 black olives pitted, optional
2 lbs. mix of chopped spinach, kale, or collard greens (broccoli can be used if you parboil it first)
1 tsp lemon juice
3 cloves of garlic optional
Salt and pepper to taste
¼ cup crumbled feta optional (Core plan only)
Heat a large pan over medium-high heat. Add oil and onion and cook until onion wilts.
Add greens (chop the kale or collards but not the spinach) and olives if using them.
Sauté the greens for 8–10 minutes.
(If using spinach, add after 5 minutes and sauté spinach for only 2–3 minutes).
Add lemon juice, salt, and pepper, and cook one more minute.
Sprinkle with vegan feta cheese
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More