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Purple and Green Skillet

Since I made this Ethiopian dish, I've been a freak about saving and not discarding collard green stems. It may seem weird to you but it's so worth it. The stems take only a tad bit longer to cook than the leaves but they pack such a stronger punch of that healthy shit we all love so much.

Did you know collards are super pumped full of calcium? Yeah screw you cow milk. I get my calcium from my favorite greens and stems. Y'all should too. If you wanna. No pressure. I'm not into that sort of thing.

1 tbsp coconut oil
1/2 onion, sliced
4 garlic cloves, minced
6-8 collard green stems, sliced
1/4 small purple cabbage, thinly sliced
dill and salt, to taste
  1. Preheat your oven to 425
  2. Get your cast iron skillet nice and warm and melt the coconut oil over low-medium heat. 
  3. When the oil is nice and warm toss in the onion to let the slices start caramelizing.
  4. When they start to brown (5 minutes, or so, in), add in the sliced stems and cook for another 5 minutes, or so. Add in your garlic and red cabbage and let those start to get tender. 
  5. Add in your spices, give her whirl with a spoon, and pop her in the oven to finish her off. When you are ready to eat, do it.


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