2 bunches of kale/chard or other greens, or mixture
1/2 purple cabbage
4 medium carrots
1 medium sweet onion, diced
1 each red and yellow peppers, diced
~2 Tbsp oil- I've used both coconut and bacon fat (the bacon fat is yummier.)
1 cup yellow raisins
2-3 Tbsp of Bragg's apple cider vinegar
stevia/sweetener to taste
salt/pepper to taste
1. Prepare the greens. De-stem and wash, and blanch in boiling water for 3 minutes (longer for tougher greens), plunge into ice water and cool quickly, squeeze water out as much as possible ("Chard ball!" screams my 5 year old with glee.) Chop into pieces.
KIDS: Stem the greens, prepare an ice bath, set the blanching timer, help squeeze the cold water out of the greens, chop greens with a plastic "lettuce" knife.
2. Saute. Add bacon fat or coconut oil to a large skillet over med/high heat, add diced onion and peppers. While these are becoming translucent and fragrant, grate cabbage and carrots.
KIDS: Wash the carrots and cabbage, experiment with the grater.
3. Finish. Add greens and raisins, apple cider vinegar, and about 1/4 cup of water. Test greens to see when they start to get tender. Add more water if necessary. Add a bit of sweetener to taste, as well as salt and pepper. Add cabbage and carrots, wait for all ingredients to warm again before turning off the heat. It's better if the cabbage and carrots retain some crunch.
KIDS: Add raisins to the skillet, add vinegar and 1/4 c of water. Be a kale taste-tester.
That's it! I wish I had a picture, but I've never thought to take one. It is pretty, though, and can be eaten warm or cold.