Curious about gelatin and how it can help heal your body? Gelatin has been shown to help with digestive issues, to reverse inflammation and food allergies, soothe joint pain, boost energy, help damaged skin, hair, and nails and so much more. Learn more about the health benefits of gelatin and how to incorporate it in your life daily in GELATIN SECRETS. Check it out HERE.
I get a lot of questions about menu planning and how to make real food when pressed for time. The thing I recommend most is to keep it simple. Real, delicious, tasty food does not have to be complicated or elaborate. At our house, we often eat meat and veggies for dinner. I buy locally raised, organic, grassf-fed, and pastured beef, pork, and poultry in large quantities and freeze it. I defrost what I want to prepare either the night before or in the morning. I buy local, organic produce on Sundays at the Farmer’s Market and make a simple veggie side or two to go with dinner. That’s it.
The thing we eat most is greens. Every week, I buy chard, collards, and several bunches of kale (if it’s not growing in the garden.) I cook the green the same way every time. My family never tires of them. It’s quick. It’s easy. And it tastes good.
The method I am about to show you is simple. It creates a whole bunch of shredded green strips that are easy and fast to cook. I simple add a little grass-fed ghee
(or butter if you prefer) and a bit of coconut oil
. A little celtic sea salt
and you are ready to eat…….
How to Prepare Your Greens:
Simple place greens into large bowl in kitchen sink. Fill the bowl with water and gently swish them around in the water. Empty the water out and repeat a couple of times. I wash greens this way because greens are notorious for having gritty dirt stuck to them, and I don’t like gritty greens.
Drain greens in a colander.
Stack several leaves of greens on top of each other on a cutting board.
Begin to ROLL the greens all together…….
Once rolled together into a tube, grab the end and begin to cut with a sharp knife into thin strips.
Repeat until all greens are shredded.
This is what you will end up with: a beautiful pile of green strips ready to be cooked.
How to Cook Your Greens:
- Place shredded greens into steamer basket and steam for 5-10 minutes (depending on the type of green and your personal preference.) More for collards and kale, less for chard.
- Remove from heat, place into glass bowl, add 1 TBS grass-fed ghee
(or butter) and 1 TBS coconut oil. - celtic sea salt to taste.
- Serve and ENJOY!!!
I’ve only ventured into “greens” twice, but each time, I have been told to remove the stems. I see here that you just cut them, stem and all. Do you stop short (like the picture appears to show), or do you just include everything but the piece of stand alone stem? Thanks for the tutorial!!
I cut some of the stem off, especially with collards and kale, but some of it gets chopped up with the leaves. Some folks remove it all but I cook my greens pretty well so it all softens up nicely. 🙂
Looks yummy-thanks for some greens inspiration!! I have ulcerative colitis and I am in the midst of a bad flare:( I am stuck on lots of drugs right now but trying to heal myself through diet. I love your blog and follow it regularly… Love and light✨✨✨
Sorry to hear that you are struggling right now. UC is a hard thing to live with. Have you heard of this website?——> http://empoweredsustenance.com/ Lauren has UC and is healing herself with food. Check it out. It’s a really great site. Thanks for stopping by. Sending you lots of healing vibes. 🙂