Everyday Greens Skillet
A one-skillet recipe of kale, zucchini, bell pepper, and snap peas. Enjoy with eggs for breakfast, turkey burger for lunch, or on top of spaghetti squash for dinner.
| Servings | Prep Time |
| 2-3 servings | 10 minutes |
| Cook Time |
| 12 minutes |
|
|
|
A one-skillet recipe of kale, zucchini, bell pepper, and snap peas. Enjoy with eggs for breakfast, turkey burger for lunch, or on top of spaghetti squash for dinner.
|
Ingredients
- 2 tbsp olive oil
- 1 clove garlic pressed
- 1 medium green bell pepper cut to strips
- 1 medium zucchini squash sliced in half medallions
- 1 bunch kale torn in bite size pieces
- 1 cup snap peas
- 1/8 tsp dried thyme
- 1/8 tsp onion powder
- 5 leaves fresh basil
- salt & pepper to taste
- 2 tsp balsamic vinegar or other acid (lemon juice, apple cider vinegar)
Servings: servings
Instructions
- Add olive oil to stove top skillet on medium-high heat. I like to use cast iron so it sears the veggies a bit during cooking.
- Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
- Turn heat down to medium. Add balsamic vinegar or acid of your choice. Stir and cook another 5-7 minutes or until veggies are soft yet tender.
- Serve hot as a side dish or as a veggie bowl.