Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, warm leafy greens salad - super healthy & vegan!. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Swap out cold greens for sauteed leafy greens, colourful roasted veggies and hearty grains. I love a big salad full of leafy greens, no matter what time of the year it is. Leafy greens include lettuce, spinach, kale, chard, and cabbage.
Warm Leafy Greens Salad - Super Healthy & Vegan! is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Warm Leafy Greens Salad - Super Healthy & Vegan! is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have warm leafy greens salad - super healthy & vegan! using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Warm Leafy Greens Salad - Super Healthy & Vegan!:
- Get large onions
- Take medium sweet potatoes
- Take olive oil
- Take salt and pepper to taste
- Make ready leafy greens (swiss chard, bok choi, kale, spinach etc.), including stems
Drain, rinse and pat dry to help your greens stay crisp. Choose dark, leafy greens like romaine, spinach or arugula. Add color with radicchio, red leaf lettuce or red cabbage. Leafy greens — Jazz things up with spring mix, baby spinach and kale or arugula (beta-carotene, antioxidants).
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!
Pro tip: Steer clear of iceberg and other pale lettuces. Joel Fuhrman's Eat to Live (I have my own little tweaks), and one of its main precepts is "Thou Shalt Eat a Mega-Huge Salad for Lunch." Mega-Huge means take the salad bowl you use to make salad for dinner parties and fill it up with lettuce, spinach, kale, and various other leafy greens and top them with tomatoes, cucumbers, peppers, peas, and whatever other. Meanwhile, here is the ingredients of salad greens. Arugula: Well know as nutritional powerhouses by its high source of fiber and antioxidant. Butterhead: This the type of lettuce which has light green or dark green leave.
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