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Recipe_cashew-greensHere at GreenLite Medicine, we believe that taste and health can happily co-exist. This protein-packed, low-carb twist on a classic take-out favorite features a savory collision of flavors that will be sure to leave everyone at the dinner table satisfied. Rather than pairing the dish with traditional rice, grate or toss cauliflower into a food processor and then sauté until soft and slightly brown. Not only will the end result be delicious, but also GreenLite-approved!

adapted from Oct 2014 Real Simple Magazine

Serves 6

1 TBLS coconut oil
1 ½ pounds boneless/ skinless chicken thighs cut into ½ inch strips
1 bunch scallions- slice thin and separate white bottoms from green tops
4 cloves garlic, sliced thin
1 ½ TBLS fresh ginger root, finely diced
2 large bunches collard greens, chard, kale or spinach- remove and discard the stems. Chop the remaining leaves into 2 inch pieces (should yield about 10 cups raw)
2 TBLS low sodium soy sauce
½ cup chopped, toasted cashews (may substitute peanuts) salt to taste

Heat coconut oil in a large non stick skillet over high heat. Sprinkle salt over chicken, toss and carefully place in skillet and cook until brown on all sides. You may need to cook the chicken pieces in batches depending on the size of your skillet. Transfer cooked chicken to a plate and reduce the heat to medium.

Add WHITE scallion, ginger, and garlic. Cook 1-2 minutes or until they are softened.
Add 1/3 chopped greens to the mixture, as they cook down add remaining greens until they all fit into the pan and are tender yet still crisp- about 5-7 minutes.
Add soy sauce and cashews and chicken. Cook until chicken is heated through.
Place in serving bowl and garnish with scallion greens.

Calories: 1,404 Protein: 180.3g Fat: 55.2g Carbs: 48.6g Fiber: 11.4g

Calories: 234, Protein: 30g Fat: 9.2g Carbs: 8.1g Fiber: 1.9

4P, 1C, 1 cond.

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