Braised Red Cabbage and Kale

  • 1 onion, peeled and sliced in thin crescents
  • 1 tablespoon extra-virgin olive oil or other fat (pastured chick or duck fat)
  • ¼ head red or green cabbage, shredded
  • 2 or 3 kale leaves, thinly sliced
  • 1 green apple, cut in matchsticks
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • ½ cup water or organic chicken stock
  1. In a skillet, over medium heat, sauté onion in olive oil for 1 or 2 minutes.
  2. Add

Watercress, Beet and Egg Salad

Eat your (winter) veggies this January!

Look for watercress that is dark green, shiny and alive. If you can’t find good watercress, substitute another winter green like curly endive, baby spinach, arugula or Belgian endive.

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