Cooked Cold Salad

When you can’t decide between cooked greens or cold salad with dinner. This is a great mix of supper foods to bulk up on all those pesky greens we’re supposed to consume every day with enough flavor, I didn’t need dressing.

Step: 1

Heat bacon grease in a skillet over medium-high heat; saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat.

Step: 2

Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.

Per Serving: 323 calories; protein 22.6g; carbohydrates 23.2g; fat 17.9g; cholesterol 30.9mg; sodium 549.1mg.