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I cook a lot of dark leafy greens. Not only do they allow us to pack in the nutrients but they are excellent for improving methylation pathways, something that commonly needs addressing with autoimmune conditions. Stress control, inflammation management, energy production, elimination of toxins and so much more can be helped by eating frequent portions of these healing greens.
Because we eat so many, I like to search out ways to switch them up a bit with different flavors and textures. I’m willing to bet most people reach for kale so I’m using collards in this tasty version — which I actually love cold, warm or hot. The sauce is so versatile you could do that on its own and spoon over a griddled chicken breast, a lamb chop or piece of firm, white fish. Also think about interchanging the collards with Swiss chard, spinach (you’ll need a lot more than the recipe calls for) and yes, kale. Whilst I haven’t actually tried this myself, my tastebuds and I think it would be a really good idea!
- 2 tbsp coconut oil
- 1 medium red onion, thinly sliced
- 3 large cloves garlic, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 large cinnamon stick, broken in half
- ½ cup pumpkin purée
- ¼ cup coconut cream *see notes
- ½ large bunch collard greens, rolled and thinly shredded
- Pinch Himalayan pink salt
- Lemon or lime wedges (I used Meyer lemons)
- Melt the coconut oil in a medium, deep pan and add the sliced onion. Cook on a low heat for 6 minutes, then add the garlic and cook for another 3-4 minutes until lightly colored.
- Sprinkle the spices into the oil, throw in the cinnamon stick halves and stir for 1 minute.
- Now add the pumpkin purée and coconut cream, together with ½ cup filtered water and mix well. Turn the heat up to medium and allow the mixture to simmer briskly for 3 minutes until it is starting to thicken.
- Now add the collards and cook for a further 5 minutes or until wilted and tender. Taste the sauce and add salt to your liking.
- Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.