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“This recipe courtesy Holly Hadsell – El Hajji and Les Dames d’Escoffier”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 14 cup extra virgin olive oil
  • 1 organic eggplant, diced
  • 1 cup organic beet leaf, chopped
  • 1 cup organic collard greens, thick stem removed, and chopped
  • 12 cup sweet maui onion, sliced
  • 2 cloves, organic garlic
  • 1 head organic broccoli, floret broken up in to small pieces
  • 1 pinch thyme, basil
  • 1 teaspoon lemon zest
  • 12 lemon, juiced

Directions

  1. Heat oil in sauté pan, add eggplant, and cook until golden brown. Add greens, onion, garlic and cauliflower, cook until cauliflower is fork tender. Add thyme, basil, lemon zest and juice. Serve and feel good about what you are eating.

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