Here is a simple way to spice up any kind of greens…kale, chard, beet tops, broccoli rabe, not just collards. It’s from Alice Water’s Art of Simple Food II. I’m going to post my favorite recipes of hers, modified a little for this cleanse, but I highly recommend both of the Art of Simple Food cookbooks.
- 1 bunch collard greens
- 1 tbsp untoasted sesame oil, red palm oil, or bone broth fat
- 1/2 tsp cumin seeds
- 1/4 tsp black mustard seeds
- 1 onion, sliced thin
Remove stems from collards, wash and drain leaves and cook until tender in boiling salted water. Drain and let cool. (Plants love this water).
Cut the leaves crosswise into a fine chiffonade.
Put a heavy bottomed pain over medium heat and pour in the oil. When hot, add cumin seeds and black mustard seeds. Let the spices sizzle for 30 seconds and add onion.
Cook over medium heat until soft, about 5 minutes. Add the collard greens and season with salt.
Cook partly covered for another 4 minutes, stirring occasionally. Taste for salt and adjust as needed.