Jump to Recipe Print Recipe

Reverse Your Fatty Liver Warm Kale & Chickpea Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Salad
Servings 2

Ingredients
  

  • 2 baby bok choy
  • 1/4 cup red onion chopped
  • 3 oz baby carrots (about 6, slivered)
  • 2 cloves garlic minced
  • 1/4 tsp Frontier Co-Op Red Chili Pepper Crushed
  • 1 cup red cabbage sliced
  • 1//2 tsp Frontier Co-Op Sweet Basic Leaf Crushed
  • 1/2 tsp Frontier Oregano Leaf
  • 4 cups kale, chopped
  • 1 cup cooked chickpeas
  • salt & pepper to taste
  • 1 tbsp balsamic vinegar

Instructions
 

  • Wash the bok choy. Slice the white stems into 1/4 inch slices and set aside. Slice green leafy tops thinly and keep separate from the stems.
  • Pre-heat wok on medium.
  • Add the red onion and cook unti it begins to soften.
  • Add carrots, garlic, and red pepper flakes and cook for another minute.
  • Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water.
  • Cover tightly and steam for about 3 minutes, stirring several times.
  • Stir in the bok choy leaves, kale, and checkpeas and add another splash of water if it's too dry.
  • Cover and steam until the kale is tender and bright green – usually about 3 minutes.
  • Season with salt & pepper and stir in salad dressing or vinegar just before serving.