hot-skillet-salad-600

Ingredients

  • 2 baby bok choy
  • 1/4 cup red onion chopped
  • 3 ounces baby carrots about 6, slivered
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup red cabbage sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 cups sliced kale
  • 1 cup cooked great northern beans
  • salt and freshly ground black pepper to taste
  • 1 tablespoon fat-free balsamic dressing or balsamic vinegar

Instructions

  • Wash the bok choy well. Slice the white stems into 1/4-inch slices and set aside. Slice the green leafy tops thinly and keep separate from the stems.
  • Preheat a non-stick wok or deep skillet. Add the red onion and cook until it begins to soften. Add the 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 beans and add another splash of water if it’s too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.

Notes

This salad is zero points on Weight Watchers Freestyle program, unless you use a higher-fat dressing.

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

The best keto bread rolls

Ingredients 5 tbsp ground psyllium husk powder 1¼ cups (5 oz.) almond flour 2 tsp baking powder 1 tsp sea salt 1 cup water 2 tsp cider vinegar 3 egg whites 2 tbsp sesame

Read More »

Keto cheesecake cupcakes

Ingredients ½ cup almond meal  ¼ cup butter, melted  2 (8 ounce) packages cream cheese, softened  2 eggs  ¾ cup granular no-calorie sucralose sweetener (such

Read More »

Magic keto cookies

INGREDIENTS 1/4 c. coconut oil 3 tbsp. butter, softened 3 tbsp. granulated Swerve sweetener 1/2 tsp. kosher salt 4 large egg yolks 1 c. sugar-free dark chocolate chips, such as Lily’s

Read More »

Keto pecan cheesecake

Ingredients: BASE 2 cups pecans 6 tablespoons butter, unsalted 1 teaspoon vanilla extract 1/4 cup erythritol low carb sweetener FILLING 16 oz cream cheese softened at room temperature 1 1/4 cup heavy cream 1/4 cup erythritol low carb sweetener 1 teaspoon vanilla TOPPING 1 1/2 cups pecans

Read More »
%d bloggers like this: