Curry-Braised Kale and Cabbage

 One of my biggest challenges with eating Paleo is keeping variety in vegetable side dishes.  I seem to crave more vegetable variety now, maybe because I’m eating vegetables at almost every meal instead of just supper.  This recipe is a fabulous accompaniment to roast pork or indian-inspired dishes, like cauliflower rice or Sébastien Noël’s recipe for Butter Chicken.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Yields: 2-4

Ingredients:

• 2 cups kale, coarsely chopped
• 2 cups green cabbage, coarsely chopped
• 1 apple (I used rome beauty, but granny smith would be a good choice too)
• 1 small yellow onion
• 1 ½ Tbsp coconut oil
• 1 ½ tsp curry powder
• 2-3 Tbsp water

1.    Heat a skillet over medium-high heat.  Add oil to hot pan.  Stir in onion and let cook 2-3 minutes.
2.    Add apple and curry powder to pan.  Sauté 3-4 minutes until onion is starting to soften.
3.    Add kale, cabbage and 1-2 Tbsp water to pan. Stir.
4.    Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently.  If vegetables start to stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).
5.    Serve!