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
2-3servings 10 minutes
Cook Time
12minutes
Servings Prep Time
2-3servings 10 minutes
Cook Time
12minutes
Ingredients
  • 2tbsp olive oil
  • 1clove garlicpressed
  • 1medium green bell peppercut to strips
  • 1medium zucchini squashsliced in half medallions
  • 1bunch kaletorn in bite size pieces
  • 1cup snap peas
  • 1/8tsp dried thyme
  • 1/8tsp onion powder
  • 5leaves fresh basil
  • salt & pepper to taste
  • 2tsp balsamic vinegaror other acid (lemon juice, apple cider vinegar)
Instructions
  1. 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.
  2. Place garlic, veggies, seasoning and basil into the skillet. Stir to combine. Cook on medium-high heat for 4-5 minutes. Stir occasionally.
  3. 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.
  4. Serve hot as a side dish or as a veggie bowl.

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