Hot Skillet Salad

Hot Skillet Salad

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And I feel great!  My new motto is “If I didn’t cook it myself and it doesn’t fit on my blog, I don’t eat it.”  That’s a long motto, but you get the idea. I’m basically following Dr. Joel Fuhrman’s Eat to Live (I have my own little tweaks), and one of its main precepts is “Thou Shalt Eat a Mega-Huge Salad for Lunch.”  Mega-Huge means take the salad bowl you use to make salad for dinner parties and fill it up with lettuce, spinach, kale, and various other leafy greens and top them with tomatoes, cucumbers, peppers, peas, and whatever other raw vegetables you can find.  Finally, top that with an ounce or two of raw nuts and some cooked beans, and then eat the entire thing. What follows is exactly what I used and what I did, but since I was cleaning out my own fridge, not yours, feel free to use the vegetables that you need to use up.  Chopping time aside (and I was lucky to have most of this pre-chopped), this cooks very quickly: Be sure you use a deep enough skillet that you can cover because steaming is necessary to get the veggies cooked fast without oil.  And note the number of servings. You could also serve it as a side dish for 4; just divide the nutritional stats in half. Slice the white stems into 1/4-inch slices and set aside. 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.

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