This is one of my go to meals when I want a healthy warm meal:) It's super delicious and just as nutritious! There are the usual greens I add, but add as much or many more as you'd like.
- Swiss Chard
- 1 Zucchini
- 1 Red Onion
- spring onions
- 2 stalks of celery
- 1 tomato
- mushrooms (adds protein)
- Organic Olive oil
- Garlic paste
- fresh ginger
- garlic powder
- onion powder
- cayenne pepper
- black mustard seeds (freshly stone grind)
- cumin seeds (freshly stone grind)
Put a tiny bit of olive oil in a pan on medium heat (never high). Toast the slightly ground cumin and black mustard seeds for a minute of 2, then add the chopped up red onion and spring onions. Saute for a couple minutes then add the mushrooms in the middle of the pan. Sprinkle some garlic and onion powder and some cayenne powder over the mushrooms and saute. After a couple minutes add the tomato in the middle with the fresh ginger and garlic, and mix in.
Move all the ingredients in the pan to the edges and add in the zucchini, celery and swiss chard stalks. Add these veggies that talk longer to cook in before the greens, that go last. You can sprinkle more garlic and onion powder during the stage to flavor all the ingredients (this helps because this recipe calls for no salt:)
After mixing them in for a couple minutes add the greens into the middle of the pan, and sprinkle some more garlic and onion powder, then pour just enough organic vegetable broth (low sodium) into the pan and cover, to let the greens slightly steam. You want to preserve as much of the nutrients as you can, so don't overcook. You can turn down the heat slightly to low as well and steam it for a bit longer. Test the veggies diligently to make sure you turn off the burner as soon as it's ready.
Garnish with some chopped up pecans and enjoy! The pecans add amazing flavor and texture to the dish as a full meal for me. And yo won't feel guilty for having a second helping;)
It's great to have as a side dish, a whole meal or mixed with quinoa.
All ingredients...including spices below
Saute the ground cumin and mustard seeds in a little big of olive oil for a couple minutes then add the onions
Shift the onions to the edges to the pan then add the mushrooms and sprinkle some garlic and onion powder ontop
After a few minutes move the ingredients to the edges of the pan again and add the tomatoes, garlic paste and ginger
Chop up all greens...they wither down so it always looks like too much before actually cooking it
Add the zucchini, celery and swiss chard stalks first, because they take longer to cook than the leafy greens
Season greens with more garlic and onion powder over greens and add just enough vegetable broth to steam veggies.
Mix all ingredients together
Then cover and let greens steam on low heat
Be sure not to over cook...keep tasting the veggies to turn off the burner as soon as it's ready
Garnish veggies with chopped up pecans. Enjoy!