Panda Express Super Greens (Copycat Recipe)
This Panda Express Super Greens copycat is SO EASY! A vibrant mix of kale, broccoli, and cabbage sautéed with garlic and ginger for a healthy, flavorful side.
Equipment
- Large Skillet or Wok
- Cutting board and knife
- Measuring Spoons
- Wooden Spoon or Spatula
- Serving Bowl
Ingredients
- 6 cups roughly chopped kale lightly packed
- 4 cups broccoli florets
- 4 cups roughly chopped green cabbage
- 2 tablespoons butter or avocado oil for paleo
- 2 tablespoons gluten-free soy sauce or coconut aminos for paleo
- 1-2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon crushed red pepper
- 6 tablespoons water
Instructions
- Start by washing and chopping your vegetables. Roughly chop the kale, broccoli, and green cabbage into bite-sized pieces.
- In a large skillet or wok, melt the butter over medium heat. If using avocado oil, heat until it shimmers slightly.
- Add the minced garlic and ground ginger to the skillet. Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the chopped kale, broccoli florets, and green cabbage to the skillet. Stir well to combine and coat the vegetables.
- Pour the gluten-free soy sauce or coconut aminos over the vegetables. Add crushed red pepper to your spice preference. Stir to combine.
- Add the water to the skillet, cover with a lid, and let the vegetables steam for about 5-7 minutes until tender but vibrant.
- Remove the lid, give everything a final stir, adjust seasoning if needed, and serve warm.
Notes
- Use avocado oil and coconut aminos to make this recipe paleo-friendly.
- Avoid overcooking to keep vegetables tender-crisp and colorful.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of water to keep veggies moist.