Monday, June 3, 2013

Zucchini and Kale Skillet



I put 1 TBSP coconut oil and 3 TBSP basic chicken stock in a big skillet.

Next I washed and cut up 4 small zucchini and stirred it up in the skillet. I cooked it on medium and tore 1 bunch of organic kale (one of the best vegetables you can buy for your money!) and stirred it into the skillet, too. I flipped it over now and then for maybe 8 minutes.

I added 3 TBSP pepitas - pumpkin seeds. (nuts.com has organic pepitas which are no shell pumpkin seeds. Love them! I use them in my Pumpkin Paleo Crunch and Apple Cinnamon Paleo Crunch, too)

I added 1/4 tsp smoked paprika, a sprinkling of red pepper, sea salt and freshly ground black pepper, to taste.

Simple and delicious powerhouse side dish. Healthcare in a skillet!

We ate it with a big slab of salmon.