Garlic Sautéed Cabbage Kale Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 tablespoons unsalted butter (or ghee)

2 tablespoons, avocado oil, coconut oil, or olive oil

1/2 onion, chopped

1/2 head green cabbage, chopped

1 pound (450g) kale, Lacinato or dinosaur, washed, and thinly sliced)

2 tablespoons low sodium vegetable stock

2 tablespoons fresh parsley, chopped

4 cloves garlic, minced

1/2 teaspoon salt and pepper, or to taste

1/2 teaspoon red chili pepper flakes, or to taste

Directions

1. To make the cabbage and kale skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

2. Add the cabbage and cook for about 4-5 minutes stirring from time to time.

3. Once the cabbage is softened and starts to caramelize on the edges, add chopped kale, garlic, salt, pepper, and red chili pepper flakes. Cook for about 8-10 minutes. Veggies must be well-browned and softened.

4. Pour in the vegetable stock to deglaze and cook for 2 minutes, to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits!

5. Cook the cabbage and kale for half a minute, until fragrant. Season with more pepper, to taste, sprinkle with parsley, and serve the Sauteed Garlic Cabbage Kale Skillet immediately. Enjoy!

Nutrition

• Calories: 222