Gluten FreeSugar FreeLow CarbKeto

My husband came home from the grocery store and said “We are gonna try something babe and I don’t know how it’s going to turn out”.  He is a master at creating wonderful dinners.  This one, however, I’m putting in the category of lunch though.  I don’t know why, but salad based foods just seem to belong in the lunch category!  OR it would make a great side dish for dinner.

I’ll be the first to tell you that I DO NOT LIKE GREENS.  I just don’t.  I’ve ground my teeth my entire life and I have a hard time chewing through things like kale.  BUT, that doesn’t mean I don’t need to still eat the wonderful green things.  I will add, though, that you can drink a keto supplement to get your daily greens if you want (find it here).

This is a very basic warm salad and it was actually very good…. and easy to make!

Ingredients:

(serves 4)

  • 2 Tablespoons ginger root, minced
  • 4 garlic cloves, minced
  • 1.5 Tablespoons coconut oil
  • 4 chicken thighs (no bone or skin), cut into thin strips
  • 1 red pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 1.5 cups mustard greens, chopped
  • 2 cups collard greens, chopped
  • 1/2 cup purple kale, chopped
  • salt and pepper to taste

The fun part:

Here’s the easy part!

Add coconut oil to large pan (a wok type pan works nicely) along with ginger and garlic.  Sautee for 2-3 minutes or until nice and fragrant.

Add chicken and cook until done, stirring often.

When the chicken is done, add red and orange pepper and cook for an additional 5 minutes.

  

Finally, add the greens and saute until desired tenderness.

Salt and pepper to taste!

shares