Greens with Tuna + Pistachio Dukkah
This is my go-to meal when I need a good injection of greens. I know some people see greens as "boring rabbit food". And I agree that if they're cooked badly (i.e. for way too long so that they go limp and brown, or if you serve them dry with zero fats) they are a disappointment. BUT! If you know how to cook them, they can be delicious.
My strategy is to always dress them in some nice olive oil or coconut oil (which also allows you to absorb the vitamins in the greens, which are fat-soluble). I also love adding something crunchy for textural interest. I added Table of Plenty Pistachio Dukkah to this recipe (which is just a mixture of crushed pistachio nuts, sesame seeds and spices) and some tuna for protein. If you're vegetarian of vegan, just leave out the tuna.
i n g r e d i e n t s
- 1/4 - 1/2 bunch curly kale
- Handful of frozen chopped spinach
- Handful of frozen green peas
- 1 can of tuna in olive oil, drained
- 1 tablespoons of Table of Plenty Pistachio Dukkah (or chopped pistachio nuts)
- Olive oil or coconut oil for frying
- Sea salt
p r e p a r a t i o n
- Heat a little olive oil or coconut oil in a frypan over a medium heat. Place the frozen spinach and peas into the frypan and allow them to defrost, stirring regularly.
- While the spinach and peas are defrosting, wash the kale and tear off the leaves into bite-sized pieces. Once the spinach and peas are defrosted, throw the kale leaves into the pan and sauté the greens until all of the moisture has evaporated and the kale is just starting to wilt.
- Take the pan off the heat and stir the drained tuna through the greens with a pinch of sea salt. Tip everything onto a serving plate and top with the dukkah.