4-8 cups chopped greens (collards, kale, chard, beet greens)
1 tablespoon olive oil or ghee
1 tablespoon minced garlic
½ – 1 teaspoon brown rice vinegar
½ teaspoon wheat free tamari
Heat oil to medium heat in a large skillet. Add garlic and sauté a minute or so. Add greens and keep them moving in the skillet. Turn frequently so that all the greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamari, toss gently and serve.
Roasted Brussels sprouts
1 1/2 pounds Brussels sprouts, ends trimmed, yellow leaves removed, core cut out of center and cut in half
3 T ghee (clarified butter), melted
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Soak trimmed and washed Brussels sprouts in salt water for 20 minutes.
Preheat oven to 400˚. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl and mix well. Place on a baking sheet; gently turn Brussels sprouts every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, when done. Add sea salt to taste.