This is one of my favorite zucchini recipes. It makes two nice sized salads. You'll need:
A Cast Iron Skillet or Frying Pan
4-6 Pieces of Red Leaf Lettuce
1/2 Cup Cilantro, Chopped
1/3 Cup Fresh Clover Sprouts
1/4 Cup Black Olives
5-6 Stems of Kale, leaves only (I save the stalks for juicing), chopped
1 Medium Zucchini, Chopped
3 Cloves Garlic, Chopped
1/4 Small Onion, Chopped
3-4 Spoonfuls of Coconut Oil
A Variety of Spices, such as Chile Powder, Paprika, Cayenne pepper, Black Pepper, and Sea Salt.
Begin by washing and chopping your lettuce, and spreading it around the plates. Add chopped Cilantro, sprouts, and black olives.
Add a spoonful or two of coconut oil to your cast iron skillet (or any frying pan) and cook the kale on medium to low heat. Add a few pinches of black pepper and sea salt. You'll know the kale is cooked down enough when it is limp and appears saturated with the oil and spices, which usually takes a few minutes. It tends to be on the chewier side, so when in doubt, cook it longer. When done, add it to the salad.
Add a few more spoonfuls of coconut oil to your skillet as well as your zucchini chunks and your garlic and onion. Spice with paprika, cayenne pepper, black pepper, chile powder and sea salt, and cook on a medium high heat until nice and brown. Add to the salad, top with your favorite dressing and enjoy!
For more information on health, beauty, and a picture of the finished salad, check out my blog: