This is more of an idea than an actual recipe. I used what veggies that I had leftover from my CSA box and made this dish to go with our easy chicken adobo.
2 bunches of kale
1 bunch of rainbow chard
6 garlic cloves, thinly sliced
4 small beets, peeled, halved, and thinly sliced.
Coconut oil
1. Preheat oven to 375.
2. Wash and dry the greens and remove the leaves from the tough stems.
4. Chop the greens into small pieces and spread them evenly on a baking sheet.
5. Evenly spread the sliced garlic on top of the greens.
5. Evenly spread the sliced beets on top of the greens.
6. Drizzle with plenty of melted coconut oil.
7. Season with a little bit of salt and pepper.
Roast in the preheated oven for 20-30 minutes or until the beets and garlic are tender.
As always, enjoy!!
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