Greens! Warm Kale and Quinoa Salad+ Sautéd Green Salad

Last week my recipe for Warm Kale and Quinoa Salad was published on MindBodyGreen.com. It’s a super simple dish but it ended up having more social media shares than anything I’ve published anywhere before- over 22,000! I’m guessing it’s because people often think that preparing kale takes way more effort than putting a sandwich together and this recipe is an example of how quick and easy it can be to enjoy your greens.

Today I thought I would share another variation of a warm kale salad. During the summer I’m more than happy to have a big salad of fresh veggies almost everyday for lunch, but during the cold winter months I tend to go for a heartier, more warming lunch dish. The warm kale salad above (recipe here) and Sautéd Green Salad below are two variations on my favorite winter lunch.

Sautéd Green Salad

makes 2 servings

What you’ll need:

• 2 tsp coconut oil
• 1 small yellow onion, sliced
• 2 cloves of garlic, minced
• 1 cup broccoli florets
• 1/2 cup frozen shelled edamame
• 4 cups kale, removed from stems and rinsed
• 1 tbs tamari (or soy sauce if gluten-free isn’t needed)
• 1 avocado, sliced
• salt and pepper to taste

Directions:

1. Heat coconut oil in pan on medium-high heat. Add onion and garlic and sauté for 5-7 minutes.
2. Turn heat down to medium, add broccoli and edamame and cook for 3 minutes, stirring occasionally.
3. Add kale and tamari and cook another 2-3 minutes until kale is wilted.
4. Transfer to plates, top with avocado and sprinkle with salt and pepper. Enjoy right away!

There you have it! This dish is also great drizzled with tamari or with a side of brown rice or quinoa. What’s your favorite winter lunch?