Collards with Sweet Potatoes & Pecans

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from The Cancer-Fighting Kitchen by Rebecca Katz, MS 2 tbsp extra-virgin olive oil or unrefined virgin coconut oil 1 tsp minced fresh ginger 1 cup peeled and finely diced sweet potato or garnet yam 1/8 tsp ground cinnamon 1/4 cup Magic Mineral Broth (on page 54 of her book) or water (I used homemade vegetable stock) 3 cups cleaned, stemmed, and chopped dinosaur kale, in bite-size pieces (I used collards) 1/4 tsp sea salt 2 tbsp golden raisins 1/4 tsp maple syrup (yes, this small amount makes a HUGE difference) 2 tbsp ground pecans, for garnish (I chopped them instead) Heat the oil in a large saute pan over medium heat, then add the ginger and saute for 30 seconds, just until aromatic. Add the sweet potato, cinnamon, and broth (or stock) and saute for about 1 minute. Add the kale (or collards), salt, and raisins and saute until the kale (or collards) is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup and add another pinch of salt if desired. Serve garnished with the ground pecans.
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