Recipe

Sauted Collards and Burdock

Accompanying article: Chronic Pain

The turmeric, garlic, onion, ginger and burdock enhance this recipe's ability to help reduce chronic pain. If burdock, a slender, black-skinned root vegetable, is not available, substitute a carrot. Sautéing boosts flavor and is a foolproof way to cook most vegetables.

2 tablespoons ghee, butter or extra virgin olive oil
2 cloves garlic, minced
2 teaspoons minced ginger or 1/4 teaspoon powdered ginger
1/4 teaspoon turmeric
1 onion, sliced
1 burdock (or carrot), julienne
3 chopped collard greens
Freshly ground pepper to taste
1 tablespoon naturally fermented soy sauce or sea salt to taste

Warm the fat or oil in a skillet over medium heat. Add and sauté the garlic, ginger and turmeric for 1 minute. Then add and sauté the onion until it becomes limp. Add and sauté first the carrot and then the collards for 3 minutes each or until lightly cooked. Season with pepper and soy sauce. Cover and cook for about 5 minutes or until vegetables reach desired tenderness, stirring as necessary. Serve hot.

May you be well nourished,

Rebecca Wood