1/2 medium onion, chopped
1/4 head of cabbage cut in small pieces
several leaves each of kale, chard, spinach, or any other dark green leafy vegetables, chopped
1/2 cup chopped cilantro
1-2 tablespoons of organic coconut oil
Celtic Sea salt to taste
dash of marjoram and thyme, or your favorite herbs (optional)
bone broth or water
lemon or lime juice
Melt the coconut oil in a medium skillet. Saute the onion until translucent. Add the cabbage first. Saute for about a minute. Then add the kale, next chard and spinach last. Stir gently. Add a tablespoon or two of bone broth or water. Squeeze a little lemon or lime on the vegetables. Add seasonings. Stir again. Cover and simmer for 1-2 minutes. Add cilantro. Replace the cover and turn off the heat.
My daughter loves this. In fact, she scrambles the left overs in with her eggs in the morning for breakfast.
This is very tasty and even those who say they don’t like greens generally like this.