Greens On Fire

Nicole Poirier is the owner of and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4-6 servings

Prep Time Cook Time Total Time
5 mins 5 mins 10 mins
  • 10 oz greens – ong choy, kale, spinach, dandelion, chard, bok choy, cabbage, whatever!
  • 1 Tablespoon coconut oil
  • 1 crushed garlic clove
  • 1 roughly chopped red chili
  • ⅓ c No Shucks “oyster” sauce mixed with 2 Tablespoons of water
  1. Heat a frying pan or wok over high heat until a drop of water thrown in it sizzles.

  2. Toss in the coconut oil, garlic, and chili pepper and stir fry until the garlic starts to turn golden.

  3.  Add the greens and toss well to wilt slightly.

  4. Pour in the sauce & water mixture and mix well again while it steams through.
    Serve hot, hot, hot!

Link to the original recipe here.

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