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Sautéed Greens, Mushrooms and Avocado

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Gluten Free (672)      Breakfast (581)      Vegetables (486)     
Sauteed or stir fried vegetables are a go to of mine for any meal of the day. This is a technique of cooking which elevates basic sauteed greens into something even more savory and tender. I have added creamy avocado on top and crunchy sunflower seeds to make these vegetables into a fulfilling meal.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2

1/8 cup coconut oil
2 cloves garlic, peeled and sliced
1/4 red onion, diced
1 bunch of asparagus, chopped
1 small broccoli head, chopped
1 bunch of baby kale or bok choy, chopped
12 button mushrooms, sliced
1/4 cup vegetable stock, white wine or water
1 avocado
2 tbsp sunflower seeds
Salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Heat oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic and onion, and cook until soft.
Add in the greens to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock. Add in the sliced mushrooms then cover and cook for approximately 5 to 7 minutes. You want the vegetables to be slightly soft but still a bright green.

Remove cover and continue to cook, stirring occasionally until any liquid has evaporated. *Season to taste with salt and peppers, add vinegar and toss to combine - split into two bowls.
Scoop out the avocado and add cut slices on to the top of each bowl. Top with sunflower seeds and serve.

I enjoyed this for breakfast in bed along with a black coffee.

#stir fry
#gluten free
#dairy free
I like this Recipe - 7
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