For those times that your fridge is bustin’ at the seams with greens.
I had this problem (not really a problem) at the end of this growing season. The garden created SO MANY GREENS, I didn’t know what to do with them.
Do you have this problem ever?
If so, here are some good ideas for you:
- Kale chips or collard green chips
- Chop and freeze for your smoothies or soups
- Use them as wraps
- Use this recipe to curry them up and stew them down!
This recipe does an awesome job of compressing a countertop full of greens into a pot of green goodness.
What are you waiting for? Get em’ in ya!
- Greens are packed with protein and fibre. Keeps those muscles ripped, and your digestion smooth
- Collard greens and kale are part of the cruciferous family, making them incredibly detoxifying and anti-inflammatory
- Turmeric and ginger act together as an anti-inflammatory and antibiotic.
- 1 sweet potato, diced
- 2 sweet onions, diced
- 3 cloves garlic, minced or pressed through garlic press
- 2 tbsp miso paste
- 1 tsp ginger powder
- 1 tsp turmeric powder
- ½ can coconut milk
- 1½ cups water
- As many collards and kale you can fit in your pot, de-stemmed and chopped
- Vegan parmesan from this recipe
- Sunflower seeds to top
- Pre-heat oven to 375 F
- Bake sweet potato for 20 minutes (on parchment paper covered pan)
- Meanwhile, oil-free sauté onions and garlic for about 10 minutes (heat frying pan to medium, add chopped onions, let sizzle for 2 minutes, then add ½ cup water to get the caramelization off the pan, add a bit more water if it's still sticking after a few minutes).
- Add miso, ginger, turmeric and coconut milk. Mix until combined.
- Add 1 cup of water and all the greens.
- Simmer for 20 minutes, stirring a couple of times.
- Add sweet potato to greens just before they're done simmering.
- Serve in your favourite bowl and top with vegan parm and sunflower seeds
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