Greens are a staple in every Black family that I know! Greens are warm, cozy, and go great with cornbread or black-eyed peas with a dash of hot sauce (AIP compliant that is). My grandmother used to cook her greens with ham hocks. I loved that pot liquor. Pot liquor is the liquid that surrounds the greens. That's where all the good juices and seasonings are. I don't eat pork anymore. I am leaning more towards seafood these days. Instead of feeling left out, I tried my hand at recreating a food staple.
What makes these greens anti-inflammatory? I am so glad you asked! Leafy greens have natural anti-inflammatory properties, so do turmeric, ginger, black peppercorn, and Himalayan pink salt, all of which is going into our delicious pot liquor. Are you ready to nourish your mind, body, and soul? I knew you were. Let's get to it while the cornbread is baking.
Serving size: Serves up to 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients for anti-inflammatory greens
- 2 bags of collard greens
- 1 tsp black peppercorn
- 1 tbsp turmeric powder
- 1 tbsp Himalayan pink salt
- 1 tbsp ginger powder
- 1 tbsp Italian seasoning
- A pot of water
Directions for anti-inflammatory greens
- Bring a pot of water to a boil.
- Add collard greens.
- Let collard greens cook down for about 10 min.
- Add seasoning. Stir and bring to a boil.
- Once brought to a boil turn to medium-low and let simmer for 30 min.
- Grab a bowl, get ya cornbread, and enjoy!
- calories: 18
- cholesterol: 1mg
- dietary fiber: 1.1g
- protein: 0.7g
- sodium: 70mg
- sugars: 0.2g
- total carbohydrates: 2.6g
- total fat: 0.8g
Disclaimer: HSDisease.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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