Heat a large cast-iron skillet over medium-high heat and add olive oil.
Once hot, add the sliced onion and sauté for about 4 minutes until translucent.
Toss in the cabbage and continue to sauté for 5 minutes, stirring occasionally, until the cabbage wilts and turns tender. Add in the garlic and red pepper flakes and cook until fragrant.
Add in the kale and cook, stirring occasionally, just until wilted, about 4 minutes.
Next, pour the apple cider vinegar and scrape up any stuck-on bits from the bottom of the pan.
Stir in the miso paste, then season to your taste with sea salt and freshly cracked black pepper.
Turn off the heat and serve warm.
Nutrition
Nutrition Facts
Sautéed Cabbage and Kale
Amount Per Serving
Calories 115Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 60mg3%
Potassium 228mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1523IU30%
Vitamin C 46mg56%
Calcium 59mg6%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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