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“Mustard” Greens

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Ingredients
  

For the Veggies:

  • 1 tbsp coconut oil
  • 2 carrots
  • 1/2 yellow onion sliced
  • 1 clove garlic minced
  • 2 carrots cut into medallions
  • 1 head kale chopped with stems removed
  • 1/2 cup water
  • 1/2 cup cooked lentils optional
  • 1/2 cup cooked quinoa optional

For the Sauce:

  • 2 tbsp dijon mustard
  • 1 tbsp vegan mayo I like the Veganaise grapeseed oil variety
  • 1 tbsp agave nectar
  • 1/8 tsp ground tumeric

Instructions
 

  • Heat up coconut oil in a pan on medium heat.
  • Add the onions, carrots and garlic and let cook for about 5 minutes or until the onions start turning translucent
  • Add the kale and water and cover so it can steam. Cook with the lid on for another 10 minutes or until the kale is nice and wilted, stirring once or twice.
  • Mix together all ingredients for the sauce and mix it into the pan with the veggies.
  • _If adding quinoa and lentils, add them at the end with the sauce_