Roots & Greens

Thanks to member Denise Kanzler for sharing this great recipe!
1 large bunch of kale, collard greens or mixture of the two
2 large carrots
1 large beet
2 tablespoons ghee (or coconut or olive oil)
1/2 teaspoon cumin seeds
1 teaspoon turmeric
1/2 teaspoon coriander
3 tablespoon sauteed onion
1/2 cup water

Wash greens well and chop or tear by hand into 1/2-inch slices. Grate carrots and beet. Bring ghee (or oil), cumin, turmeric, coriander and sauteed onion to a simmer in a medium to large pan with lid.

Add the chopped greens and simmer with closed lid for 3 to 5 minutes, stirring once. Then add water and simmer for 5 to 8 minutes, or until soft. Add carrots and beets and let sit with lid on for 3 to 5 minutes.