A flavorful way to get greens on your plate
I did not grow up eating greens. I had to learn how to cook them, and truthfully, it took a while for me to develop a taste for them as an adult. They’re incredibly nutritious, so I now try to make some once a day, and I rotate which types we eat to balance out the nutrients they provide. This recipe is a wonderful introduction to greens, as it combines two types of flavorful oils to complement the greens, while the seeds provide textural crunch and extra protein. Cooked greens combined with a healthy fat make the nutrients more bio-available, too.
You can cook along with me here!
Spicy kale and Swiss chard sauté
- 16 ounces kale thinly sliced including stems
- 16 ounces Swiss chard thinly sliced, stems sliced separately
- 1 bunch onions (green) 150 g
- 3 cloves garlic peeled and minced
- 1 jalapeño seeded and minced
- 1 tablespoon coconut oil ghee
- 1 tablespoon hot chili oil
- 1 tablespoon dark toasted sesame oil
- 1 tablespoon sunflower seeds raw, unsalted
- 1 tablespoon pumpkin seeds raw
- 1 tablespoon sesame seeds raw
- Wash the greens, shake dry, then roll up in a towel to help blot the moisture.
- Wash and thinly slice the onions after removing the roots and tips.
- Peel and mince the garlic.
- Wash and thinly slice the jalapeño, if using. (Wear gloves.)
- If using Swiss chard, stack the leaves, then cut off the stems using a deep V cut. Thinly slice the stems and set aside separately. Thinly slice the green leaves.
- Thinly slice the kale crosswise.
- Heat the ghee or coconut oil in the large frying pan or sauté pan over medium-high heat. Add the onions, garlic, and jalapeño (if using) and sauté until golden, about 5 minutes.
- Add the chard stems and cook another 3-4 minutes. Add the rest of the greens and a lid to help them wilt. Once they have wilted a bit, add both kinds of sesame oil, stirring to coat.
- Add the seeds and continue to sauté, with the lid off, until cooked through, about 20 minutes total.