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.
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 🙂
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 😉
If you are Asian and you have FOMO on salty eggs treats like those fish skin crisps with salty egg yolk crumbs, this dish is for you (the creaminess and the flavor combination has a good resemblance of salty egg yolks in a good way)! Kate once again created and shared with us AIPers a marvelous recipe with nutrient dense collard greens!! Who can say no to this!! I have to admit it takes longer than your typical sautéed in healthy fat and sprinkled with sea salt kind of leafy greens. However, the reward is definitely worth spending the extra mile (aka a few more minutes in front of the stove) for to enjoy some scrumptious vegetables that our microbiome loves!! Thank you, thank you, and thank you, Kate!! XX
Aw you're sweet Olivia. Thank you for the glowing feedback, I'm so happy you love the recipe so much!