HEALTHY GHEE POACHED & SWEET POTATOES RECIPE

RECIPE 

• 4 eggs (organic & pasture raised)
• 1 tbsp. ghee or coconut oil, divided
• 2 tbsp. olive oil
• 1 bunch fresh, clean collard greens, stemmed and cut into long, thin strips
• 1 medium sweet potato, cleaned and thinly sliced
• 2 cloves garlic, finely minced
• 1 ½ tsp. chopped fresh thyme
• ½ tsp. fresh ginger, minced
• ⅛ tsp. freshly ground nutmeg
• ⅛ tsp. cinnamon
• 1 tbsp. fresh lemon juice
• ½ tsp. apple cider vinegar
• ½ cup water
• 1 tsp. yellow curry powder
• Himalayan pink sea salt
• White pepper
• Black pepper
• Pinch of smoked paprika

PREPARATION – SWEET POTATOES

1. Preheat oven to 400° (convection oven 375°)
2. Place potatoes on a shallow baking sheet
3. Lightly sauté half the ghee and ginger over medium heat (about 1 minute, stop before ginger turns brown)
4. Pour ghee mixture over potatoes
5. Add nutmeg and cinnamon
6. Salt and pepper to taste
7. Toss to coat
8. Spread out potatoes, some can overlap
9. Sprinkle with thyme
10. Cook for about 25 minutes, until tender and slightly browned on edges

PREPARATION – COLLARD GREENS

1. In a medium sauté pan, sauté garlic in olive oil over medium high heat, add collards and 2 tbsp. of water
2. Cook for a couple of minutes until collards turn a vibrant green
3. Reduce heat
4. Add curry powder, lemon juice and apple cider vinegar
5. Salt and pepper to taste
6. Cook for another minute, then remove from heat

PREPARATION – EGGS

1. In a large skillet with a lid, add remaining water and ghee, heat to medium
2. When water is simmering lightly (just beginning to bubble), crack eggs and add to pan, one at a time
3. Salt and pepper to taste
4. Cover and cook eggs about 1-2 minutes, Be careful not to overcook the yolk.

Recipe source: tampamagazines

Share this post