Green leafy beauties
I made this yesterday. The dish consisted of mustard greens, kale, collards, radishes, acorn squash, parsley, and yellow onion. I sautéed the onions in rooibos tea and added the squash. Once they had cooked for about three minutes I added the rest of the ingredients. The total cooking time was about ten minutes. Oh by the way one the dish was finished I shredded one nori wrap and divided between two plates. I mixed it in with the ingredients. I then liberally sprinkled sunflower seeds over the dish. The squash was very sweet and paired well with the parsley. The fresh vegetables added their own flavor to the meal and it smelled fabulous. I loved it. My daughter ate a total of three bowls. There was only two cups leftover. I had planned on taking it to work but since my daughter loved it so much I am setting it aside for her lunch.