Heat a large skillet or pan on high heat, and then add some extra virgin olive 🫒 oil and heat as well.
After a minute or so add:
1 Gardein chick’n scallopini cutlet, still frozen
2 cups of shredded kale
1/4 cup chopped fennel
2 thinly sliced radishes
1/8 cup pea shoots*
1/8 cup daikon radish micro greens*
Cook for a couple of minutes, stirring occasionally. Flip the chick’n and cook for a couple more minutes until it cuts easily (still in the pan) with your spatula.
Once the greens start to melt and crisp, add a pinch of pink Himalayan sea salt and a 1/2 tsp red pepper flakes and combine.
Mix in 2 servings hot quinoa pasta and drizzle with a little more oil to finish. Serve immediately.
*As these ingredients are hard to find, you can choose other herbs like chives or finely chopped arugula.