Lemony Red Wine Vinegar & Dried Herb Sautéed Greens a.k.a. The Darker, The Better! (& No, I’m Not Talking About My Tan!)

Lemony Red Wine Vinegar & Dried Herb Sautéed Greens a.k.a. The Darker, The Better! (& No, I’m Not Talking About My Tan!)

Can you tell that greens give me life?

I’d say a large majority of my meals are made up of vegetables & I wouldn’t have it any other way! They say to always have a rainbow on your plate & nothing could be more true.

The darker the greens, the less water & more chlorophyll they contain, while darker veggies like carrots, tomatoes, beets, bell peppers, purple cabbage, are richer in antioxidants, phytonutrients & beta-carotene they contain.

Chlorophyll & antioxidants are crucial for overall health, from boosting immunity, to promoting gut health, good digestion, cleansing the blood, detoxifying the liver, making skin glow, boosting collagen production & providing high amounts of fibre to keep you full, satisfied & protect the heart. Not to mention all the vitamins, calcium, iron & plant protein they contain.

The more antioxidants we consume, the more we increase our body’s ability to fight disease-causing particles, toxins, oxidative stress + damage. All this to say, LOAD ‘EM ON UP!

INGREDIENTS:

  • 2 heads broccoli, just the florets
  • 25-30 Brussels sprouts, halved
  • 3 medium zucchini, sliced into rounds
  • Juice from 3 large lemons
  • 1/3 to 1/2 cup organic red wine vinegar
  • 4 cloves garlic, minced
  • 2 tbsp. dried parsley
  • 2 tbsp. dried oregano
  • 2 tbsp. dried rosemary
  • Sea salt + black pepper

TO MAKE:

  • Add the veggies to a large mixing bowl & season with all the ingredients. Toss to coat.

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  • Add the veggies to a large skillet & heat over high heat.

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  • Once the veggies begin to sizzle, lower the heat to medium-high & sauté, stirring occasionally, for about 5-7 minutes, until veggies are cooked through, browned, but still crispy & all liquid has been absorbed.

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  • Enjoy!

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