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Greek Greens

Greek Greens

Servings: 4

1 Tablespoon Coconut Oil
1/2 Red or Yellow Onion, Sliced in Rings
2 Pounds Spinach, Swish Chard, Kale, or Collards, (Ribs Removed)
1/2 Teaspoon Grated Lemon Peel
1/4 Cup Black or Kalamata Olives, Pitted & Sliced
Juice of One Lemon
1/4 Teaspoon Sea Salt
1/4 Teaspoon Pepper
1/4 Cup Crumbled Feta Cheese

Heat the oil in a very large skillet that will fit all of the greens.  Sautee the onion until softens.  Add greens and sautee for 2-3 inutes.  Add lemon juice,  lemon peel, salt, pepper, and olives and cook for a few minutes more to combine.  Add crumbled feta and stir  Serve immediately.

*Adapted from the book Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner.


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