Satay sauce is one of my favorite condiments – dressing up your greens with satay is a great way to bulk them up to at least feel like a substantial side for nights when you don’t want anything too carb-heavy.
If you wanted to turn this into a full meal, some marinated crispy tofu or tempeh would be amazing here.
gluten-free, vegetarian, vegan
Satay Greens
1 small red onion – mostly thinly sliced into moons, with 2 Tbsp minced set aside
3 cloves garlic, chopped
3 c mixed greens (I used baby bok choy & kale)
1 Tbsp honey (sub if vegan)
2 Tbsp peanut butter
1 Tbsp coconut aminos or soy sauce
1/2 tsp pumpkin pie spice
1/4 tsp ground cumin
Sprinkle ground cardamom
1-2 small chilis, diced
Thinly slice the onion into half moons, reserving 2 Tbsp minced for garnish.
Chop the garlic.
Add both to a medium-high pan with a little oil and sautee until a little brown and softened.
While that’s working, wash and chop the greens.
Add to the pan and sautee, tossing a couple times, until wilted. Set aside.
Add the rest of the ingredients (minus the onion) to a large bowl to make the sauce, thinning with a little water if needed.
When the greens are done, toss with the sauce and garnish with the reserved onion.
Serves 2-3 as a side
Gastography 