3 Servings 15 min Cook
2 Cup Spinach
2 Cup, chopped Kale
1 1/3 Cups raw Bok Choy
1/4 Cup Flaxseed Oil
1 Fruit without seeds Lemons
1 Medium whole (2-3/5" dia) Tomatoes
1 Clove Garlic
Combine the chopped greens and steam.
To steam, boil some water, and place the chopped veggies in a steam basket or colander above the boiling water, and then cover it.
Let it steam for about 5-6 minutes.
Set aside covered once done.
Combine the flaxseed oil, lemon, tomatoes, and garlic in a blender and blend into a mixture.
Toss together the steamed greens and vinaigrette.