Perfect side accompaniment for almost any meal. Easy to prepare at the last minute. Vegetarian and vegan friendly by removing the bouillon from the list of ingredients.
1 medium cabbage, sliced thinly/ julienned
1 large bag of fresh chopped kale or 2 bunches kale
1 red bell pepper julienned
2 carrots peeled and cut thin (using mandolin)
1 yellow onion sliced thinly
2 whole habanero peppers
1 tablespoon EVOO or garlic infused EVOO
1 tablespoon powdered chicken bouillon
2 teaspoons black pepper
1 teaspoon salt
In heavy pot add olive oil. Heat to medium heat.
Add onions and bell peppers. Cook on medium low for 5 minutes.
Add habanero peppers and carrots (if carrots aren’t julienned then add with onions and peppers).
Immediately add half of kale, that has been washed. Increase heat to medium high. Put top on pot. Cook until kale begins to decrease in mass mixing with other ingredients.
Add 1/2 of chicken bouillon and 1/2 of cabbage, which has been thoroughly rinsed and drained. Mix with ingredients already in pot. Put top on pot. Cook for 2-4 minutes.
Add remaining kale, cabbage, and salt/pepper and stir. Cover again and cook another 3-4 minutes.
Cabbage/kale mixture is finished when all greens are slightly wilted and tender.
When serving be careful not to serve the habanero peppers which have burst during the steaming/cooking process.