| 7 | 12 | 91 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 7 min | 2 |
| 1/2 small head | Red cabbage (shredded) |
| 4 leaf | Beet greens (chopped) |
| 1 small | Yellow onion (Sliced) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Coconut oil (refined, for no coconut flavour) |
| 1/4 tsp | Lemon juice (fresh lemon) |
| 1/4 tsp | Hot pepper (chili) flakes (optional) |
Heat oil with onions and garlic until onions start to smell aromatic and look translucent.
Add red cabbage and cook for another few minutes until tender, add beet greens, lemon juice and any other greens you have that need to be used (kale, spinach, etc.). Remove from heat and stir ingredients until leaves are wilted. Add child flakes or a pinch of cayenne for extra spice, if you desire.
Serve alone or as a side, or add to pastas and stir fry's for added nutrition.
*feel free to add other vegetables too, mushrooms, cauliflower, carrots, etc.
| Vegetables | 4.3 |
