Green Sauté with Toasted Walnuts

MAKES 3 SERVINGS

Greens and fats are staples to the keto diet! Enjoy a medley of green veggies sautéed in butter for dinner. The fat binds to the nutrients for better absorption into the body. You will feel full and nourished after this meal.

INGREDIENTS

  • 9 tbsp. Grass Fed Butter
  • 2 bunches Collard Greens (9 oz.)
  • 20 Asparagus Spears (10 oz.)
  • 2-3 heads Broccoli
  • 2 cloves Garlic
  • 1 cup crushed Walnuts
  • Grated Parmesan to garnish
  • Balsamic Vinegar lightly drizzled
  • Salt & Pepper to taste
  • Optional: garnish with Bacon

INSTRUCTIONS

Wash and process all ingredients. Chop asparagus spears into 1-2 inch long pieces. Cut the broccoli into medium to small florets. Stack the collard leaves and tightly roll them together, then slice into ¼ inch thick strips.

Lightly toast walnuts on medium heat for about 5 minutes. Continually toss and stir. They will be finished when they darken and begin to smell good.

Sauté ingredients one at a time using 2-3 tablespoons of butter each round. Set the stove to medium/high heat and lay asparagus evenly across the pan. It is important not to stir the asparagus so that one side blackens slightly while the other side turns a bright green. This will take about 5 minutes. Pan-fry the broccoli in the same manner as the asparagus. Reduce the heat to low and cook the collard greens in crushed garlic and more butter. Only cook the greens for about 2 minutes until they can easily spin around a fork like pasta noodles.

Turn off the stove, remove from heat and mix all the veggies together in the pan. Salt and pepper to taste. Add a splash of balsamic vinegar to balance the fats. Plate into even portions and garnish with toasted nuts and grated parmesan cheese.

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