The contents of my shopping bags invariably look the same, more or less. The inside of my fridge is fairly predictable as well, give or take. There’s always a place for the likes of fennel, carrots, red cabbage, broccoli, rutabaga, celeriac, cucumber and a couple of jugs of herbs. Of course I do like to have to hand a few bunches of dark leafy greens such as lacinato or green kale, swiss, red or rainbow chard. And then there are collard greens. Usually they are very much a side order and I tend to be a bit lazy and sauté them in some coconut oil as an after thought, perhaps with powdered garlic or a smashed clove of fresh. Or maybe even some flavoured salt sprinkled over last minute. My current favourite has bacon in it.
Then one particular day recently I decided to switch it up a bit and elevate those greens further towards centre stage by cooking them in their own sauce. The boy was out of the house, so I retrieved the turmeric and ginger from the back of the cupboard and in it went. A bit more attention works really well – a creamy consistency with garlic and healing spices is truly satisfying, especially when you put a spoonful onto some freshly toasted Mission Heirloom’s Yucan Crunch. Nom!
Find the recipe here at Autoimmune Wellness.