Sautéed Kale and Red Cabbage

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The inspiration for this recipe came from one I had seen by Rachel Ray. I re-created it, using kale, coconut sugar and a few other ingredients. The green and purple colours make it a pretty dish, in addition to some serious nutrients!

Sautéed Kale and Red Cabbage (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: six side servings

Ingredients:

• 2 tablespoons olive oil
• 1/2 medium red cabbage, copped
• 4 celery stalks, chopped
• 1 medium yellow union, diced
• 1/4 cup apple cider vinegar
• 1 teaspoon coconut sugar
• 1 cup fresh or frozen chopped kale
• sprinkling sea salt and pepper (omit pepper for AIP)

Instructions:

In a large skillet, heat olive oil over medium heat. Add in onions and celery and sauté until softened. Next, add chopped red cabbage and apple cider vinegar and coconut sugar. Sauté until cabbage is slightly softened. Add kale, sea salt and pepper (omit pepper for AIP). Continue to stir and cook until kale is cooked and cabbage is softened.