Today was of those days that you open the fridge and see an abundance of fresh veggies that need to be used before they spoil. Eek! Yes, I know. How could I let wonderful veggies go to waste?! That’s the thing – I can’t! So…after rummaging the crisper drawer I came up with this quick, delicious, and oh so nutritious dish! I promise in ten minutes you’ll have fork in mouth!
Ingredients:
½ bunch of kale, stems removed and julienned
½ red bell pepper, diced
¼ zucchini (or more), peeled into long ribbons
¼ cup of vegetable stock
1 clove of garlic (pressed or minced)
1 tablespoon of EVOO
1 teaspoon of red pepper flakes
Sea salt
Nutritional yeast (your preference)
Directions:
Add the olive oil and garlic to a skillet or pan and cook until fragrant. Pour in chicken stock and add the red pepper flakes. Once the stock comes to a light boil toss in the kale and cook until greens begins to wilt. Add the zucchini ribbons, red pepper, and sea salt. Continue to sauté the veggie mixture for approximately two-three minutes or until stock has evaporated. Use a spoon to transfer the veggies to your plate, sprinkle with nutritional yeast (to give it a cheesy, nutty texture flavor) and dive in!
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