This is my new favourite side dish. It takes minutes to make, has healthy fats, sulphur containing vegetables (see The Wahls Protocol for why these veggies are important for the healthy functioning of all the cells in your body), antioxidants and plenty of flavour. Even the kids like it!
For a vegetarian version leave out the speck and add in zucchini or any other veggies you like. Cook in coconut oil. I often do this when we have plenty of meat in our meal or when we have run out of speck!
Additive free speck (I buy mine from the farmers markets) – chopped into small pieces. You could also use bacon.
1 brown onion diced
3 – 5 mushrooms diced
A handful of kale or any other leafy green – chopped
Half a zucchini diced (optional)
Coconut aminos (or you can use tamari) – see note
Herbamare (or use salt and pepper)
Apple cider vinegar (optional)
Heat a frypan on medium – high heat.
Add in chopped speck and cook until the fat releases and the speck is starting to become crispy.
Add in onions and stir to coat in the speck fat. Cook for a minute or two until they are opaque.
Add the mushrooms (and zucchini if using) and stir through.
Add in a decent sprinkle of turmeric, herbamare and a good splash of coconut aminos (or tamari) and stir through.
When the mushrooms are cooked, add in the kale and stir through for 30 seconds to a minute just until the kale has wilted and is lightly cooked.
Remove from heat and add in a tiny splash of apple cider vinegar and stir through.
I serve this as a side dish with many of our meals. It is superb with slow cooked lamb and also great with crispy skin barramundi or any dinner really!
Note: Coconut aminos are sweet whereas tamari is saltier so the taste of this dish will change depending on what you use. If using tamari then reduce or leave out the herbamare (or salt). Taste it and adjust the flavours to your liking.
Make it your own by using different veggies, adding garlic or other spices.
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