Warm Leafy Greens Salad
Briefly sautéing leafy greens in healthy fats helps ensure that the fat soluble vitamins A, E and K found in them will be absorbed by the body. This warm “salad” is a nice alternative to traditional lettuce-based salads and is particularly good in the fall, when the weather turns cold.
Be sure to drain off the oil from the sun-dried tomatoes. It may be tasty (it usually contains herbs and garlic), but it is vegetable oil. Nasty, inflammatory, polyunsaturated fatty acid (PUFA) vegetable oil.
1/4 cup pastured bacon grease, ghee or coconut oil
2 medium red onions, sliced
3 cloves garlic, peeled and minced
1 bunch of kale leaves, sliced (stems removed and discarded)
1 head broccoli, finely chopped (stalks and all)
1 bunch Swiss chard, sliced
1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced
2 tsp fine Himalayan sea salt
1/2 tsp ground black pepper
Method: Heat the fat in a large skillet over medium heat. Add red onions, garlic and kale. Stir fry 3-4 minutes, until kale wilts. Add broccoli. Stir-fry 3-4 minutes. Stir in the Swiss chard and sun-dried tomatoes. Stir fry until all is al-dente - about 3-4 minutes. Add the salt and pepper to taste.