Collards / Kale / Spinach

(Stovetop)
Put:
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 t dill
3/4 t garlic powder (for spinach)
1/2 - 3/4 t salt (or to taste)
3 c water (1/4 c water for spinach)
in a 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, can add:
1 - 2 t virgin coconut oil or olive oil
to the pot & stir.

Can also add:
1 1/2 t lemon juice (for collards & kale)
3/4 t (for spinach)
(to help the body absorb calcium)
& 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 t dill
3/4 t garlic powder (for spinach)
1/2 - 3/4 t salt (or to taste)
2 c water (no water 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, can add:
1 - 2 t virgin coconut oil or olive oil
to the dish & stir.

Can also add:
1 1/2 t lemon juice (for collards & kale)
3/4 t (for spinach)
(to help the body absorb calcium)
& 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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