By Dr. Jennifer Weinberg
I learned at IIN to appreciate the power of simple foods in their whole food state, and this dish beautifully highlights how delicious simply prepared real food can be!
My patients and clients love this dish as a simple and easy-to-prepare side or as a Meatless Monday meal with some lentils stirred in. This is also a great topper for gluten-free pasta or as a base for poached eggs!
1 Tbsp coconut oil
1 shallot, diced
1 large apple, cored and sliced
2 medium carrots, peeled and diced
1 large bunch of organic kale
Pinch sea salt
1 tsp Ceylon cinnamon
1 Tbsp apple cider vinegar
Prepare the kale by washing well, removing thick stems and tearing leaves into bite-size pieces.
Sauté shallot in a skillet over medium heat with coconut oil, until tender.
Add sliced apples and carrots and cook until tender, about 5-8 minutes.
Add chopped and prepped kale and season with cinnamon and sea salt to taste. Cook, stirring occasionally, until wilted and tender, about 8-10 more minutes.
Stir in the vinegar and serve warm.
Dr. Jennifer L. Weinberg MD MPH MBE is a Preventive and Lifestyle Medicine Physician author of The Whole Cure and Integrative Nutrition Health Coach! She takes a comprehensive approach to wellness by looking at lifestyle, diet, movement, stress management and environmental exposures and offers innovative educational and group programs. She also supports other coaches and health professionals by providing health communication and editorial services and corporate wellness programs. Learn more at http://www.JenniferWeinbergMD.com