Collards / Kale / Spinach

(Stovetop)
Put:
3 c water (1/4 c water for spinach)
in a large pot & bring to boil.

Add:
8 c washed & diced fresh (pressed down)
or frozen kale, collards or spinach
4 bay leaves, put on bottom of pot
1 1/2 T basil
1 1/2 t dill
1/4 t salt
in the large pot & stir.

Cook on med. uncovered for
1 - 1 1/2 hrs. for kale & collards
15 min. for spinach
until soft.

Stir occasionally,
adding water if vegetables get too dry.

After cooking, add:
1 1/2 t lemon juice for collards & kale
3/4 t lemon juice for spinach
(to help the body absorb calcium)
1 - 2 t virgin coconut oil or olive oil
to the pot & stir.

Discard bay leaves.

Can top with:
Ranch, Creamy Italian
or Sweet Celery Flake Dressing
& serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

(Oven)
Preheat oven at 350º

Put:
8 c washed & diced fresh (pressed down)
or frozen kale, collards or spinach
4 bay leaves, put on bottom of dish
1 1/2 T basil
1 1/2 t dill
1/4 t salt
2 c water (1/4 c for spinach)
in the large casserole dish & stir.

Bake covered at 350º for 15 min. & stir.
1 - 1 1/2 hrs. for kale & collards
30 min. for spinach
until soft.

If vegetables need more water, always add boiling water when cooking in an oven, so the dish does not crack.

After cooking, add:
1 1/2 t lemon juice for collards & kale
3/4 t lemon juice for spinach
(to help the body absorb calcium)
1 - 2 t virgin coconut oil or olive oil
to the dish & stir.

Discard bay leaves.

Can top with:
Ranch, Creamy Italian
or Sweet Celery Flake Dressing
& serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

Kale

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