This is comfort food taken to the next level A delicious recipe that fits in nicely with a ketogenic diet, GAPS (stage 4 I believe), grain-free, paleo, sugar-free, dairy-free (well, it uses ghee but lots of dairy-free peeps don’t react to ghee as it is pure butter fat; minimal lactose or casein. You could always use coconut oil, tallow, lard, chicken or duck fat), soy-free, nut-free, egg-free. Have I missed anything?

Basically it fits in with any eating style except for vegan, though if you omit chicken, use coconut oil as the cooking fat and add cashew nuts for protein it would still be delicious I’m sure. Okay so maybe it does suit absolutely anyone. I digress.

Comforting Chicken, Cabbage and Kale Bowl

Serves 1-2

• 1 clove garlic, crushed
• 3cm piece of fresh ginger, finely sliced
• 1 1/2 -2 cups finely sliced cabbage (I used the greeny/white coloured one)
• 1 cup shredded kale
• 1 heaped Tablespoon of ghee
• A generous pinch of Himalayan or quality sea salt (I used changing habits seaweed salt, affiliate link in sidebar if you’re interested)
• 1 large chicken thigh, diced

Method

Heat ghee in a large saucepan (high heat initially and then down to medium) and add garlic and ginger, saute until fragrant and then add cabbage. Stir for five minutes to soften the cabbage (add the salt about now) and coat it in the delicious garlicy-gingery ghee and then put the lid on the saucepan to allow the cabbage to soften further.

After 10 minutes, add the kale and put the lid on for a further 5 minutes. Add the chicken and stir to coat for a further 3 minutes, adding the lid for a final 5 -10 minutes to fully cook the chicken and heat everything completely through.

Serve and enjoy!

Notes

This is also a yummy side dish without the chicken and can be served with some slow-cooked red meat, crispy salmon or even some nice fat chunks of avocado.

If you sub the cabbage for zoodles (spiralized zucchini) you can get a delicious ‘noodle’ stir-fry. Just saute the garlic, salt and ginger in ghee until soft. Add kale and put the lid on the pan, wilting and softening the kale for 5 minutes. Stir in zoodles and toss everything together, replacing the pan lid of a further 5 or so minutes to gently cook the zoodles. There’s no chicken in the photo below, as I made it as a side dish for some hardboiled eggs, followed by an almond-butter/coconut oil fudge for dessert – wouldn’t want to overdo that chicken now (insert wink ‘n’ kiss emoji here)