Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, warm leafy greens salad - super healthy & vegan!. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Warm Leafy Greens Salad - Super Healthy & Vegan! Swap out cold greens for sauteed leafy greens, colourful roasted veggies and hearty grains. Maple Roasted Acorn Squash Salad with Pomegranate Vinaigrette from The Healthy Maven My Go-To Salad. I love to serve a green veggie with my meals, some of my favorite options include roasted broccoli, roasted asparagus and this super easy kale salad.
Warm Leafy Greens Salad - Super Healthy & Vegan! is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Warm Leafy Greens Salad - Super Healthy & Vegan! is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook warm leafy greens salad - super healthy & vegan! using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Warm Leafy Greens Salad - Super Healthy & Vegan!:
- Make ready 2 large onions
- Make ready 2 medium sweet potatoes
- Prepare 3 tbsp olive oil
- Take 1 salt and pepper to taste
- Make ready 8 cup leafy greens (swiss chard, bok choi, kale, spinach etc.), including stems
Leafy greens — Jazz things up with spring mix, baby spinach and kale or arugula (beta-carotene, antioxidants). Pro tip: Steer clear of iceberg and other pale lettuces. By Christina Chae y Leafy greens kale and bok choy are steam-fried along with cabbage and carrots in this oil-free kale salad. I'm on a diet healthy eating plan.
Instructions to make Warm Leafy Greens Salad - Super Healthy & Vegan!:
- Heat oven to 400°F. Cut onions into quarters and then into 1/4 inch slices. Slice sweet potatoes into 1/4 inch strips, then cut into rectangles. Place in large baking pan, toss with one tbs oil and spread in single layer. Bake for approximately 20 mins, until just beginning to brown.
- While veggies are baking, separate leaves from stems. Heat heavy frying pan. Cut stems into 1/2 inch strips and saute in rest of oil until tender and fragrant.
- Tear or coarsely chop leaves, add to stems and saute for another 2-3 minutes, until tender but not completely wilted.
- Transfer all vegetables to large bowl, season to taste. Best eaten warm, but leftovers can be refrigerated to enjoy later. Delicious and super healthful!
By Christina Chae y Leafy greens kale and bok choy are steam-fried along with cabbage and carrots in this oil-free kale salad. I'm on a diet healthy eating plan. Those of you who just stumbled on this blog are probably now looking at its name and going, "Well, duh!" Regularly, people use those vegetables above as the basic salad greens ingredients. Also, the recipe can be mix with another green vegetables such as radicchio, watercress, tatsoi, spinach, and romaine. Meanwhile, those green vegetable is more healthy if you mix it all together.
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