, currants or dried cranberries
- Wash kale carefully. Cut off stems and centre ribs; discard. Chop leaves coarsely. In a large deep skillet, add olive oil and cook red onion over medium heat until softened, about 6 min. Add kale, carrot, zucchini, ¼ tsp of the salt, pepper and water. Cover and cook, tossing twice, until greens are wilted, 10 to 15 min. Remove from heat. Toss with raisins, feta and remaining salt.
- Serve with brown rice that’s been prepared according to package directions, substituting chicken broth for water.
Nutrition (per serving)
- 12 g,
- 34 g,
- 13 g,
- 7 g,
Eat your way to a strong immune system by incorporating these nutrients into your family’s daily diet: Carotenoids Carrots, tomatoes, kale and sweet potato Omega-3s Salmon, tuna, mackerel and flaxseed oil Vitamin C Citrus fruits, sweet red pepper, strawberries and broccoli Vitamin E Sunflower seeds, Swiss chard, papaya, spinach and almonds