Servings: 4
Greens are great on their own sautéed in some olive or coconut oil, but for a more ethnic flair, this is a great variation
1 Tablespoon Coconut Oil
1⁄2 Red or Yellow Onion, Sliced into Rings
2 Pounds Spinach, Swiss Chard, Kale, or Collards, (Ribs Removed)
1⁄2 Teaspoon Grated Lemon Peel
1⁄4 Cup Black or Kalamata Olives, Pitted and Sliced. Juice of One Lemon
1⁄4 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
1⁄4 Cup Crumbled Feta Cheese
Heat the oil in a very large skillet that will fit all of the greens. Sautée the onion until softens. Add greens and sautée for 2-3 minutes. Add lemon juice, lemon peel, salt, pepper, and olives and cook for a few minutes more to combine. Add crumbled feta and stir. Serve immediately.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner
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