Sautéed Veggie Dip 

Total time: 60 mins, Servings: 6

INGREDIENTS 

• 1 large potato
• 1 large sweet potato
• 1 green bell pepper
• 1 small onion
• 1 medium zucchini
• 1 medium tomato
• 1 Tablespoon olive oil
• Salt and pepper (to taste)
• 1 cup kale or collard greens
• ½ Tablespoon garlic powder
• ½ Tablespoon cumin
• 2 teaspoons paprika
• 1 Tablespoon lemon juice
• ½ cup vegetable broth (if needed)
• Fresh cilantro, chopped

INSTRUCTIONS

1. Finely dice the first six ingredients (or use a food processor to shred/dice them).
2. Heat a large pan over medium heat and add olive oil.
3. Add the diced vegetables, season with salt and pepper, and cook for 20–25 minutes, stirring occasionally.
4. Meanwhile, chop the kale or collard greens.
5. Once the vegetables are soft and caramelized, add the chopped greens, garlic powder, cumin, and paprika. Stir for 4–5 minutes.
6. Mix in lemon juice (and vegetable broth if needed) to prevent sticking or until the desired dip-like consistency is reached.
7. Garnish with chopped cilantro and serve.

BENEFITS

This nutrient-packed dip is rich in fiber, vitamins, and antioxidants. Sweet potatoes and bell peppers provide immune-supporting vitamin C, while kale or collard greens offer vitamin K for bone health. Potatoes and zucchini add complex carbohydrates for lasting energy. Spices like cumin and paprika bring anti-inflammatory benefits, and lemon juice enhances iron absorption from the greens. Enjoy it with whole-grain crackers or as a flavorful topping for toast.