This is a twist on simple garlicky greens that go well with almost any dinner with some southeast Asian flair. Super yummy without plain ol’ rice or a side with a protein! Peanuts are considered a legume so go both ways paring with a starch and protein, but there’s so little involved, it’s just for a little yummy crunch 😉

Serves 4

2 cups of broccoli florets, roughly chopped including some of the stems
2 cups of lacinato kale, thinly sliced
4 cups of spinach, roughly chopped
2 cups of bok choy, roughly chopped
6 cloves of garlic, chopped
1 knob of ginger, grated on microplane
2 tablespoons of coconut oil
2-4 tablespoons of Tamari gluten-free soy sauce to taste
2 tablespoons of rice vinegar
Sea salt and black pepper to taste

For Garnish:
½ cup of crushed roasted unsalted peanuts for garnish
¼ cup of shredded unsweetened coconut for garnish
Bunch of fresh cilantro, chopped
Crushed red pepper flakes
1 lime quartered
Instructions:

In a large pot or skillet, heat coconut oil until glistening. Add garlic and ginger and saute on medium low until fragrant, about 3 minutes. Add in kale and bok choy and saute until bright green. Then add broccoli and bok choy and add a little water, tamari sauce and rice vinegar and to continue cook the greens until everything is bright green. Season with salt and pepper to liking. Remove from heat immediately and transfer to serving dish. Garnish with toppings and serve hot.

0
0