Ingredients 1 tablespoon Primal Kitchen® Avocado Oil (or other oil) (15 ml)1 bunch dark, leafy greens (try kale or collards), leaves torn from stems and cut into thin strips*4 scallions, thinly sliced2 garlic cloves, thinly sliced1 teaspoon fish sauce (5 ml)squeeze of lemonVariations: Use coconut oil instead of avocado oilAdd ¼ cup/60 ml coconut milk at the same time as the fish sauceAdd red pepper flakes, or a sliced hot chili when garlic is addedAdd chopped ginger when garlic is addedTry different types of greens: kale, collards, Swiss Chard, mizuna, bok choyInstructions
*The easiest way to chiffonade, or thinly slice, the leaves of greens is to tear or cut the leaves from the stems, stack a few leaves into a pile, then roll the pile into a tight cigar and slice
Heat a wide skillet over medium-high heat. Add oil. When the oil is hot and shimmering, add green onions. Cook until lightly browned, 3 minutes. Add garlic, then quickly add greens in handfuls, stirring and adding more as the …