Seasonal greens with walnut butter
Higher Nature Nutrition Team
Serves 4 as a side dish.
This delicious nutty twist on classic steamed greens is a perfect side to any meat, chicken or fish dish.
Kale and broccoli are rich in vitamin K, vitamin C and folate but are also fabulous sources of phytochemicals.
These are known to support liver and eye health as well as being valuable antioxidants. Greens in general are also great sources of calcium and magnesium and so a great boost to your mineral intake.
Ingredients
- 1 large leek, washed, trimmed and cut into 1cm discs
- 200g of curly kale or cavelo nero, washed and shredded
- 200g of tenderstem broccoli or purple sprouting
- 60g Walnut Butter
- 20g Coconut Oil
- Salt and Pepper
Method
Add all the washed, chopped greens and leeks to a steamer or pan of water.
Steam or cook for 4-5 minutes until they are cooked through but retain their bright green colour. Strain the vegetables then pop them back into the empty cooking pan.
Add the walnut butter, coconut oil, salt and pepper and toss through until evenly coated.
Serve immediately and enjoy!
Nutritional analysis
- Calories - 208Kcal
- Protein - 7g
- Carbohydrate - 5.5g
- Sugars - 3.1g
- Total fat - 16.4g
- Saturated fat - 5.45g
- Fibre - 5.4g
