Ingredients: 1 tablespoon coconut oil 1 large leek, sliced in half-moons 1 large onion, diced and caramelized 4 cloves garlic, minced 1 jalapeno, minced 2 medium celery stalks, diced 2 medium carrot, diced 1 large garnet yam, peeled and cubed 2 cups tomatoes, pulsed to a chunky puree in a food processor ¾ teaspoon dried [...]
Ingredients: 1 tablespoon coconut oil 1 large leek, sliced in half-moons 4 cloves garlic, minced 1 jalapeno, minced 2 medium celery stalks, diced 2 medium carrots, diced 2 cups tomatoes, pulsed to a chunky puree in a food processor ¾ teaspoon dried oregano cayenne to taste sea salt and pepper to taste 6 cups stock [...]
Make no doubt about it: if you stick a plastic bag full of wet greens into your refrigerator, they won't keep long. Very quickly, they'll start rotting. Especially if they're as delicate and tender as the baby lettuces. Yet this is what many folks do when they get their veggies home from their pickup sites. [...]
First, evaluate the tenderness of the greens you'll be using - on the tougher/firmer end of the scale, we have collards and Lacinato (Dino) kale. In the middle are Red Russian kale and beet greens (and greens from veggies like rutabagas), then next maybe chard. On the tender end are things like spinach, mustard greens, [...]