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!
- 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!