Warm Veggie Salad

Ingredients:

3 ounces shredded collard greens

4 ounces zucchini, cut into ¼ inch rounds

3 ounces portobello mushroom, diced

3 ounces black beans

2 ounces leeks, julienned

Dressing:

2 ounces farro 

2 ounces Earth’s marinade

4 ounces low sodium vegetable broth

Directions:

1. Place cold pan on scale and tare weight to zero.

2. Scale 4 grams of coconut oil.

3. Transfer to stove and heat oil on high.

4. Add leeks and cook until translucent (like onions).

5. Add mushrooms and cook down. 

6. Add zucchini and cook down. 

7. Add black beans to the pan.

8. Add collard greens and cook until wilted. (Note: Keep a close eye on them to avoid overcooking.) 

9. For the dressing, add coconut oil to coat pan and heat. Add Earth’s marinade and stir until fragrant and sizzle (do not burn). Add vegetable broth for liquid.

10. Serve 2 ounces of cooked farro with warm veggie salad.