The good stuff:
- This recipe is a great balance of vegetables and good fats. This can sometimes be the best combination for optimal absorption of vitamins & minerals for the body (veg + fat) and helps keep glycemic index low (if you have energy crashes).
- Ackee, a fruit consumed in Jamaica, is rich in fiber (good for digestion) and potassium (good for blood pressure) and iron. While it’s a rather fatty fruit, rest assured it’s the good kind of fat when consumed in moderation 🙂
- Kale, washed & chopped
- 1 small onion, chopped (or sub with scallion if you prefer)
- 3 garlic cloves, finely chopped
- 1 scotch bonnet*, finely chopped (without seeds)
- Coconut oil
- Other colourful veggies, chopped (bell pepper, carrots etc…)
- Pinch of salt.
- Prepare the ackee. Cook it as per your usual habit & drain. Set aside. If you’re using canned ackee, drain it and set aside.
- In a large pan, cook the onions.
- Add the thyme and fry it with the onions- I find it releases the flavour of thyme a lot more this way.
- Once the onions turn translucent, add the garlic + scotch bonnet and cook for just a short minute.
- Add the chopped vegetables and cook for a few minutes: until soft but still with a bite.
- Add the kale and cook until wilted.
- Gently add the ackee and mix everything together.
- Cover the pan with lid and let cook for about 3 short minutes.
- Enjoy 🙂
- * If you don’t have scotch bonnet in your country, sub with a hot pepper of choice.