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Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 2 cups broccoli florets
  • 1 cup greens, chopped (kale, spinach, mustard greens, collard greens)
  • 1/2 cup red cabbage, shredded
  • 1 medium carrot, grated
  • 1/2 small red onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • Salt to taste
  • Juice of 1/2 lemon (or to taste)
  • Optional toppings: chopped parsley, pumpkin seeds, avocado slices

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté for 2–3 minutes.
  • Add broccoli, cabbage, and carrots. Sauté for 5–7 minutes until just tender.
  • Stir in greens, turmeric, cumin, black pepper and salt. Cook for another 2–3 minutes until greens are wilted.
  • Drizzle with lemon juice and toss well.
  • Serve over whole grain and/or legume. Top with parsley, pumpkin seeds and avocado, if desired.

Notes

Pairs well with any animal protein.
Serving with both a whole grain (quinoa, brown rice, wild rice, etc.) and legume (lentils, chick peas, beans) makes a complete protein plant-based meal.