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Creamy Collards with Garlic and Spices {AIP, GAPS, SCD, Paleo}

February 12, 2018 By healingfamilyeats 2 Comments

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Creamy Collards Garlic Spices

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.

Creamy Collards Garlic Spices

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Filed Under: Savoury, Vegetables Tagged With: autoimmune protocol, dark leafy greens

Comments

  1. Kristen says

    March 9, 2018 at 9:02 pm

    Wow, Kate. You really knocked it out of the park with this recipe! I made this tonight to accompany Mickey’s ginger baked salmon and some parsnips that I simmered in turkey bone broth and mashed … I was concerned that the flavors were going to be all over the map, but everything worked really well together. I will definitely be making this again. In fact, I doubled the recipe and am pumped to have leftovers! Thank you so much for another stellar recipe 🙂

    Reply
    • healingfamilyeats says

      March 9, 2018 at 9:10 pm

      Aww thanks so much Kristen, I’m really pleased you enjoyed it. Serving with ginger salmon and parsnips sounds perfect to me – in fact I might do that myself 😉

      Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.
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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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