A healthy satisfying vegan dish
This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch.
Thank you for taking the time to read my blog. It means a lot to me and I love to hear from you .
Comments in English and German are welcome!
Things I Want To Tell My Mother
East of Eden Cooking
The Kitchen Lioness
good food matters
Chocolate and Zucchini
Cocoa and Lavender
from the Bartolini Kitchen