2 tablespoons olive oil
1 red onion, sliced
1 zucchini, cut into ½ inch half moons
2 carrots, sliced into ¼ inch thick rounds
1 red bell pepper, seeds removed and sliced into ¼ inch strips
1 tablespoon chili powder or taco seasoning
1 bunch curly green kale, stems removed and cut into bite sized pieces
¼ cup chopped cilantro leaves
Juice of 1 lime
1. In a deep, large sauté pan or pot, heat oil. Add onion with a pinch of salt and sauté 4 minutes over medium heat. Add the zucchini, carrots, bell pepper ¼ teaspoon salt. Cook 3 minutes.
2. Stir in the chili powder and kale. Add a few tablespoons water, cover and cook until kale is wilted and vegetables are tender.
3. Stir in cilantro leaves and lime juice. Taste and adjust salt and lime as desired.