Gastography

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