Spicy kale and Swiss chard sauté
Ingredients
- 1 bunch kale thinly sliced
- 1 bunch Swiss chard thinly sliced
- 1 bunch onions (green) scallions, spring onions
- 3 cloves garlic
- 1 jalapeño optional
- 1 tbsp ghee coconut oil
- 1 tbsp hot sesame oil
- 1 tbsp dark toasted sesame oil
- 1 tbsp sunflower seeds raw
- 1 tbsp pumpkin seeds pepitas, raw
- 1 tbsp sesame seeds raw
- 1 tbsp chili sauce (sweet Thai) optional, not for migraine diets
Instructions
- Wash the greens, shake dry, then roll up in a towel to help blot the moisture.
- Wash and thinly slice the onions.
- 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 greens.
- 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 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.
- Stir in sweet Thai chili sauce if using.
Notes
Per serving:
- 175 calories
- 14 g fat
- 5 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 50 mg sodium (37 mg without chili sauce)
- 286 mg potassium
- 10 g carbohydrate
- 4 g fiber
- 4 g sugars
- 3 g protein
- 5 Weight Watchers Points Plus