Saut?ed Greens
Reba Akin, ND
1 pound dark leafy greens (Chard, Kale, Bok Choy)
2-4 garlic cloves crushed
1 small onion diced
2 Tbl olive oil
Salt and pepper to taste
Balsamic vinegar
Wash greens well.
Remove stems and cut greens into bite-size pieces.
Heat a large frying pan over med-high heat; add olive oil once pan is hot.
Add onion and sprinkle with sea salt saut? onion in olive oil for 3 minutes.
Add greens, stir to mix, cover and let cook for 3-4 minutes until soft. Add garlic saut? for an additional minute.
Remove from heat. Sprinkle with fresh ground pepper and balsamic vinegar.
This green colorful dish is a nutritious delight. Dark leafy green vegetables like chard, kale, collards, and bok choy are rich in fiber, calcium, magnesium, selenium, zinc and vitamins A, C, and E. Additionally onions and garlic are known to be antimicrobial and supportive of the immune system.
