The Candida Cure Cookbook by Ann Boroch
Author:Ann Boroch
Language: eng
Format: epub
ISBN: 978-0-9773446-7-3
Publisher: SCB Distributors
Published: 2016-03-13T16:00:00+00:00
Directions for Collards: While the meatballs are in the oven, slice the yellow onions into half moons. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the onions with ¼ teaspoon of sea salt for a couple of minutes.
When the onions have started to break down, add the collards to the pan with about 2 tablespoons of water and another ¼ teaspoon of sea salt. Toss quickly, cover with a tight-fitting lid, and let the collards “steam” for about 2–3 minutes.
When done, sprinkle with sesame seeds and serve as a side dish to the meatballs.
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