Sauteed Kale and Cabbage. The Ultimate Comfort Food.

So many of you have been asking for this recipe, and (lucky for YOU) I am finally posting it! This is one of the easiest meals I’ve ever made, not to mention it looks pretty and it’s completely satisfying, especially on a cold Winter night. We love it over sweet potatoes, but you could also ladle it over some russets, rice, garbanzo beans, you name it.

This is super versatile and oh so delicious! Give it a try!
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Sauteed Kale and Cabbage

2 cloves garlic
1/2 cup chopped onion
2 teaspoons coconut oil
1/2 cup chopped carrots
1/2 teaspoon curry powder
1/4 cup veggie broth or water
1/2 cup thinly sliced red cabbage
1-10 oz bag baby kale
1/2 teaspoon pink himalayan salt
Pepper, to taste

Saute onions and garlic in oil until translucent and tender. Add carrots, curry, and water, cook for 2-3 minutes, then add cabbage and cook for a few more minutes. Add kale last, reduce heat, cover with lid and steam for about a minute. Remove cover, add salt and pepper, and serve over your favorite potatoes, rice or pasta.

ENJOY!