This dish has loads of flavor and is completely mild and low FODMAP. It is also filling and keeps well in the fridge if you want to make enough for dinner and lunch the next day. I sometimes sprinkle on a few hemp seeds for extra protein and omegas, but I don’t think seeds agree with everyone’s digestion so I left it off the recipe.
Coat frying/sauce pan with thin layer of coconut oil and add:
– 1 chopped large yellow squash
– 4 chopped carrots
– 1/2 tsp ground ginger
– 1/2 tsp cumin powder
– 1 tsp black pepper
Cook for about 4 minutes on med high heat, stirring frequently. The add:
– 1/2 tsp tumeric powder
– 4 cups Tuscan kale
– a few dashes of salt to taste
Stir all together and cook until kale is starting to brown.
* Hot tip – adding salt too soon won’t allow carrots and squash to brown. The kale is the only one that needs the salt to counteract the bitterness.
