Caveman Cuisine: Curried Greens and Reds

A colorful combination of broccoli greens and red cabbage spiced with curry.


2 cups chopped greens (I used broccoli greens but kale, chard, or any other will do)
2 cups chopped red cabbage
1 tbsp ghee or coconut oil
1 tsp curry seasoning
1/2 cup bone broth or stock (see recipe here)


In a medium pan, melt oil over medium heat.  Add vegetables and stir, cooking for 5 minutes (or until soft).  Add curry seasoning and broth.  Stir and reduce heat to simmer.  When the liquid has reduced, plate your greens and enjoy.

I opted to serve mine with several RPO fried eggs and it was DELICIOUS!

Yield: Yum, Yum, Eat em up!

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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