| 6 | 25 | 111 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 large | Yellow onion (sliced thin!) |
| 1 cup | Collard greens (or baby spinach) |
| 1 cup | Broccoli florets (feel free to include the stems) |
| 1 cup | Kale (or other dark leafy green of your choice) |
| 1 tbsp | Extra virgin olive oil (or avocado oil or grape seed oil) |
| 1 pinch | Sea Salt (to taste) |
1. The night before, or on your prep day, cut all the veggies. Place all the ingredients in a glass jar, layer the greens at the bottom and the onions on top, so you remove the onions to cook first.
2. In a skillet, heat over medium-low heat. Add onion, oil (stir to coat) and sea salt. Then cover the pan with a lid. Cover with the lid and cook for 5-10 minutes until onions are translucent, this should form some condensation.
3. Add greens to the skillet and continue to cook on the stove until wilted, the steam from the condensation should help this move pretty quickly.
4. Enjoy your gut healthy greens!
This recipe was adapted by Paula Yolles of Body-Mind-Food Freedom to Empower Women to End Emotional Eating so they can consistently eat health with ease.
| Vegetables | 2.0 |
