Rich in all the good stuff like calcium, magnesium, fiber and vitamins A, C, and E, this gluten-free, vegan dish is a great side dish for breakfast, lunch or dinner.
Handful (4-5 leaves per person) dark leafy greens (Chard, Kale, Mustard Greens, Bok Choy)
Apple Cider Vinegar
Slivered Almonds
Water
Salt
Wash greens
Tear greens into bite-size pieces, composting the stems
Heat enough water to cover greens in wok
Add greens when water is lightly boiling
Stir and cook until tender (2-3 minutes)
Drain water
Add ACV as you would a dressing
Toss with almonds and enjoy
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