Filling
1 Tbs.organic extra virgin Olive Oil
1 organic White onion, sliced thin
5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress…)
1 c. organic Carrots, shredded
1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)
1 c. Mung Beans, soaked overnight or till sprouted
1/4 c. Water or Vegetable broth
2 Tbs. organic Ginger, chopped
3 Tbs. organic Tamari Sauce (Gluten Free)
1 Tbs. Sweet Chili Sauce
1 tsp. Black Pepper
1 tsp. Cayenne Pepper
Pour olive oil into a large sauté pan over medium heat. Tilt pan to spread oil on bottom of pan. Add onions and saute for 2 minutes, then add greens and carrots.
Stir for 5 -6 minutes or until greens turn bright.
carrot onion kale saute
Add Mung beans, lentils and water. Stir to mix. When it starts to simmer, turn heat to low, cover and cook for 10-12 minutes, stirring occasionally.
Add ginger, and seasoning. Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add more water if necessary.
Taste and adjust seasoning.
Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on WASA Rye crackers. Bon Apetit.