- 1 T oil of choice, olive, avocado or ghee
- 1 medium onion, chopped
- 8 cups greens of choice, swiss chard, beet greens, spinach, or kale, washed, drained and chopped into ribbons
- 1 tsp tamari, coconut aminos or Bragg aminos
- 1 tsp balsamic vinegar
- 1 tsp Bengal blend
- black pepper to taste
- 1/4 tsp sweetener of choice, organic cane sugar, maple syrup or agave
Heat the oil in a large sauté pan or wok. Add the onion and cook until limp and color begins to change to transparency. Add the tamari or aminos, and black pepper and stir to combine well. Add the greens, stirring to enable even cooking, and cook until they begin to look limp but still vibrant in color. Add the vinegar, bengal blend and sweetener of choice. Simmer for a couple of minutes before serving. Add a little more tamari or sweetener if greens taste bitter.