COOK 20 min | SERVES 3 - 4
INGREDIENTS
1 - 2 tbsp extra virgin olive oil, coconut oil or avocado oil
1 onion, sliced thinly
Pinch of sea salt
3 garlic cloves, minced
1 medium red bell pepper, julienned
1 small bunch greens (about 1 lb.), chiffonade
2 tbsp lemon juice
Salt and pepper to taste
INSTRUCTIONS
Choose the greens you will be cooking. You can try kale, Swiss chard or collard greens.
To chiffonade: wash and and remove stems from greens. Dry with paper towels and stack 3 - 4 leaves. Roll the stack of leaves lengthwise and slice roll thinly, resulting in thin ribbons of greens.
Heat oil in a saute pan. Add the onions and pinch of salt, stir well.
Cook the onions over medium heat until translucent, about 5 minutes. Add the garlic and red pepper. Cook until onions are golden brown, about 5 more minutes.
Add the greens to pan and stir until combined with other ingredients. If greens are on the tougher side, add a small amount of water to pan.
Place lid on pan and steam for 1 - 3 minutes, until greens have a sweet taste, and still have a bright green color.
Season with lemon juice, sea salt, and pepper. Serve immediately.