Vegetable Skillet

A savory saute filled with 5 fiber-rich foods that's a prefect side dish to any meal that will leave you delightfully full.

Ingredients

1 small red onion diced
3 cloves garlic minced
2 tablespoons olive oil
3 cups carrots sliced - about 1 pound of carrots
4 cups kale chopped - I prefer to use toscana kale

8 cups spinach chopped - can use baby spinach

2 teaspoons garlic powder

2 teaspoons red wine vinegar
1/2 teaspoon salt
1 cup vegetable broth low sodium
1 can navy beans low sodium, rinsed and drained

Directions

Sauté onions and garlic in 1 tablespoon olive oil over medium heat until onions are tender.
Add sliced carrots and cook for an additional 5 minutes.
Remove the stem from the kale and spinach before coarsely chopping.

In a bowl, mix together the chopped kale and one tablespoon olive oil. I use my hands to rub it all together making sure the kale is well coated.
Add the kale, spinach, garlic powder, and red wine vinegar to the sauté mixture and cook for another 5 minutes.

Stir in the vegetable broth and navy beans and cook until all the liquid is almost gone. I like to turn up the temperature to medium-high.

Nutritional data

Yield: 6 Servings

Serving Size: 1 cup