What to make for lunch? Dark leafy greens are extraordinarily iron & folate-rich, and help to transport nutrients. I normally would eat them in a salad, but on chilly Wisconsin nights I don’t always feel like a cooling, raw meal. So here is my creation for today- a whole head of Russian kale!
A large bunch of kale, cut into ribbons
The juice of ¼ a fresh lemon
A tbsp of organic butter
A dash of sea salt
Freshly minced garlic (1/2 clove)
2-6 mushrooms, roughly chopped
Melt your butter in a frying pan on medium heat. Throw in the mushrooms; once they are fully cooked, combine the rest of the ingredients. I sautéed this for about 10 minutes. Enjoy!
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide
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