This sweet and savory autumn stir fry from The Garden of Easton is the unexpected side that you never knew your Thanksgiving table needed!
BOK CHOY is rich in choline which helps to reduce inflammation in cells.
KALE is an excellent source of antioxidants that help to protect cells from damage caused by oxidative stress.
GARLIC contains powerful natural compounds that help to detoxify the body, and was even shown to significantly reduce lead toxicity and related symptoms in one study.
The Garden Of Easton's Autumn Stir Fry
2 large bunches of kale
1 large head of bok choy
1 cup red onion, sliced
3 tbsp garlic, crushed
1/2 cup unsweetened raisins
2 tsp extra virgin olive oil
1 tsp coconut aminos
1 tsp sesame oil
1/2 tsp sea salt
1/8 tsp black pepper
garnish pine nuts
Cut kale and bok Choi into half inch peaces and remove ribs of kale.
Heat olive oil and onion in large pan over medium-high heat for 3-4 minutes.
Then, add garlic cook for 1 minute before adding the raisins, bok choy and kale to the mix.
Cook for approximately 5 minutes, or until greens are wilted, then add coconut aminos, sesame oil, salt, and pepper.
Garnish with pine nuts before serving.