Ingredients
6 cup kale, roughly chopped, lightly packed
4 cup broccoli florets
4 cup green cabbage, roughly chopped
2 tbsp butter, (avocado oil for paleo)
2 tbsp gluten free soy sauce, (coconut aminos for paleo)
2 garlic cloves, minced
½ tsp ground ginger
½ tsp red pepper, crushed
6 tbsp water
Preparation
Place a large saute pan (with a lid) over medium-high heat. Add the butter, garlic, ground ginger, and crushed red pepper. Once the butter melts saute the garlic for 1 minute, then add in the soy sauce and water.
Add the broccoli first, then the cabbage and the kale on top. Cover the saute pan and steam the vegetables for 3 to 4 minutes. The broccoli should still be firm, not soft in the middle.
Toss the vegetables to coat in sauce. Serve warm.
