Warm Winter Salad by Jennifer Richardson
Warm Winter Salad
Serves 2-3 as main
Cook Time 20-25 minutes
The New Year brings many things to mind and Health is at the top of many lists. Whether it’s a healthy body, mind, spirit, or bank account, there is no denying that the time for improvement is now!
There are handfuls of so-called “lucky” foods to consume at the beginning of the New Year. Long, unbroken noodles speak of a long life ahead, legumes (or any round shaped food) resemble coins and thus speak of wealth and prosperity, or even pork. Pigs are always rooting forward and according to some, this represents progress. Many regard an ample serving of greens on New Year’s Eve to be a lucky dish too. Leafy greens like cabbage, kale, collards, and chard are thought to resemble folded money and are therefor eaten to encourage a prosperous new year. In addition to attracting wealth your way, you are also getting hefty doses of vitamins, minerals, and fiber to further your health related goals. And why limit this practice to only once? I love making all of January extra green to really start the year off right!
Try my warm winter salad by itself or as a side dish to an array of proteins.
- ½ head red (or green) cabbage – sliced
- 1 onion, sliced
- 1 organic apple (skin on) – sliced
- ½ bunch kale – sliced
- avocado oil
- salt and pepper
- splash of white wine (optional)
Jennifer Richardson recently moved to Suquamish WA after 20 years in Alaska and is the sole proprietor behind Generous Health. Jennifer loves working with clients both near and far on weight loss, improving sleep quality, and increasing energy levels by integrating healthy routines into her clients’ busy lives. She loves to practice Pilates, collect passport stamps, and attempt to read while the cat is near. You can learn more about Jennifer and Generous Health on FaceBook: https://www.facebook.com/GenerousHealth/
- Turn oven on to 350 degrees.
- Toss cabbage with a little avocado oil, salt and pepper.
- Spread cabbage onto a cookie sheet and roast for 15 minutes.
- While the cabbage is in the oven, add a little oil to a cast iron pan and turn on medium heat.
- Add onions and sauté (stirring frequently) for 6 minutes.
- Add apple and continue to sauté for another 10 minutes.
- Remove cabbage from the oven and add to the stovetop mixture. Stir well.
- Add the kale and white wine (can use water also), just enough to create some steam – this will wilt the kale and make less toothy.
- Continue to sauté for another 5 minutes. Adjust salt and pepper to taste and enjoy!