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November 19, 2019

Slow-Cooked Greens with Garlic

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Thanksgiving is next week, so I’ve got another nutrient-dense recipe for you to add to your menu! Slow-cooked greens with garlic is easy to put together, can be made ahead of time and goes with just about any Thanksgiving spread. 

As I’ve mentioned before, it’s important to cook greens to reduce goitrogens. Goitrogens are in foods like leafy greens, soy, boy choy, and cauliflower and can inhibit the uptake of iodine into the thyroid. What does this mean? Basically, it can lower thyroid hormone production, especially fT4. 

The good news is that cooking reduces the goitrogens!

Here are some other Thanksgiving favorites that I think your whole family will enjoy:
Salted Butter Apple Galette
Duchess Potatoes 
Pecan Pie (without the corn syrup!)
Pumpkin Pie
Cornbread stuffing (grain-free, but tastes like the real thing)
Cranberry Kombucha Jello (fun for the kids!)
Sweet Potato Casserole 

Slow-Cooked Greens with Garlic

Serves 4
Adapted from Bon Appetit

Ingredients:
2 pounds Tuscan kale (you can also use Swiss chard), ribs and stems removed and torn into large bite-size pieces, roughly 2-inches in diameter each
4 tablespoons unsalted butter 
4 cloves garlic, minced
1/4 teaspoon red chili flakes
1/2 teaspoon Celtic sea salt
1 tablespoon fresh lemon juice

Bring a large pot of water to boil. Place the kale in the water and boil for 8 minutes. Drain and then squeeze out the excess water. 

Melt the butter in a large skillet over medium heat. Add the garlic and red chili flakes and cook until fragrant, about 45 seconds. Add the cooked kale, reduce heat to medium-low and cook, stirring occasionally, for 20-25 minutes until deep green and tender. Remove from the heat and season with salt and stir in lemon juice. Serve. 

Photo Credit: Becky Winkler 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Sides and Salads, Thanksgiving, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Vegetables | 7 Comments

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7 Comments

  1. Donna

    November 21, 2019 at 4:57 am

    I substituted EVOO for the butter. Much healthier, and just as good!
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    • Deliciously Organic

      November 21, 2019 at 7:47 am

      I’m so glad you enjoyed it! The reason I chose organic butter is because it’s rich in Vitamin A, omega-3 fatty acids, iodine, etc. and is a better choice than olive oil for cooking. Olive oil has a very low smoking point, so I don’t recommend cooking with it, but instead only using it for salads, drizzling, etc.
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  2. Steph

    December 16, 2019 at 4:37 pm

    What about recipes where you don’t boil and drain kale first? Does this matter? Such as saute in a hash or boil directly into stews soup?
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    • Deliciously Organic

      January 6, 2020 at 1:43 pm

      I boil and then add to sautés, soups, etc.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Jessica

    April 19, 2020 at 3:24 pm

    Hi Carrie, would the same cooking method apply to spinach?
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
  4. Tracy

    November 10, 2021 at 3:22 pm

    Hello Carrie, Could collards be substituted for kale? Love collards but I’ve never cooked them.
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    • Deliciously Organic

      November 15, 2021 at 9:32 am

      Yes!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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