Brassicas Cookbook Review + Collard Greens & Sweet Potato Saute

Brassicas by Laura B. Russell

I was so excited to find Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More while looking for Nutritional Balancing cruciferous vegetable recipes. It has more NB friendly recipes than any other cookbook I’ve read so far…at least 10 recipes perfectly written for NB and over 35 more that can be easily adapted.

affiliate-links-disclosure

The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling.

Before diving into the recipes, Russell, the author, covers practical topics such as flavor profiles where she categorizes brassicas from mild to pungent based on their general flavor intensity; selection, storage, and prep tips; washing greens; cooking techniques; and more.

The descriptive chapters made me want to search out new varieties and give them a try, expanding the assortment in my family’s diet. They are divided by type of brassica and each include an introduction with more details that are very helpful in understanding both known and not-so-well-known veggies.

Brassicas also known as Cruciferous Vegetables

Dr. Lawrence Wilson breaks the classification down differently and suggests eating 2 root vegetables, 2 cruciferous vegetables, and 1 or 2 greens a day. Brassicas include some in all of these categories so you’ll be able to find plenty of recipes to enjoy every day.

The wide spectrum of recipes includes the following brassicas that I’ve broken down by NB category:

Root Vegetables

  • horseradish
  • kohlrabi (although technically not a root)
  • radishes
  • rutabaga
  • turnips
Cruciferous
  • broccoli
  • broccoli rabe
  • broccolini
  • brussels sprouts
  • cabbage
  • cauliflower
  • chinese broccoli (gai lan)
  • romanesco cauliflower
Greens
  • arugula
  • bok choy
  • collard greens
  • kale (recommended to avoid kale for now – some is high in thallium, a toxic metal)
  • mizuna
  • mustard greens
  • napa cabbage
  • tatsoi
  • watercress

Recipe: Collard Greens & Sweet Potato Saute + 2 Bonus Variations

collard-green-sweet-potato-tostadas

Collard greens and sweet potatoes go great together. Add in Mexican seasonings, the ease of adapting to many other dishes, NB friendly, and you’ve got a near perfect dish! Serve it alongside roasted chicken or on top of brown rice. Make it again as a breakfast hash with an egg on top.  Then come back again for tostadas on blue corn tortillas with tasty toppings!

Print Recipe
Collard Greens & Sweet Potato Saute + Breakfast Hash + Tostadas
Inspired by Laura Russell's Brassicas cookbook, this recipe is adapted from her Kale & Sweet Potato Saute to make it a little more Nutritional Balancing friendly. Also included are 2 variations: Collard Greens & Sweet Potato Breakfast Hash and Collard Greens & Sweet Potato Tostadas.
Servings
Ingredients
Variation: Collard Greens & Sweet Potato Breakfast Hash
  • 8 eggs - soft-boiled, poached, or fried
Variation: Collard Greens & Sweet Potato Tostadas
Servings
Ingredients
Variation: Collard Greens & Sweet Potato Breakfast Hash
  • 8 eggs - soft-boiled, poached, or fried
Variation: Collard Greens & Sweet Potato Tostadas
Instructions
  1. In a large skillet, heat 1.5 tbsp olive oil over medium-high heat. Add the sweet potatoes and cook about 12 minutes, turning occasionally. Stir in the cumin and 1/2 tsp salt and continue cooking about 3 minutes until the sweet potatoes are browning and almost cooked through. Transfer sweet potatoes to a bowl.
  2. In the same skillet, heat 1/2 tbsp olive oil and garlic over medium heat about 1 minute. Add the collard greens, turning to start wilting. Add a splash of water, 1/2 t salt, cover & cook until tender, about 10 minutes, stirring occasionally. Add the sweet potatoes back to the skillet and heat through about 4 more minutes. Serve hot.
Variation: Collard Greens & Sweet Potato Breakfast Hash
  1. Top the collard & sweet potato saute with 2 eggs per serving, either soft-boiled, poached, or fried.
Variation: Collard Greens & Sweet Potato Tostadas
  1. Brush the corn tortillas with the olive oil and put into a convection or hot oven for a few minutes to crisp, turning once. Top with the hot collard greens & sweet potato saute. Garnish with green onions, cilantro, & manchego cheese, goat cheese, or sour cream.
Recipe Notes

Raw vegetables do not provide many minerals, are much more yin, can be unclean, and just fill up your stomach.  Please avoid them except for occasional use, or garnishes or toppings.  - Dr. L. Wilson

It is best not to combine protein and grains in the same meal.  But a small amount of cheese or sour cream used as a topping on the tostada is fine. Omit, if needed.

Fast-Oxidizer eating plan adjustment for the tostadas:  Reduce corn tortillas to 1 per serving, pile on extra veggies, & add a little extra olive oil, butter, or sour cream.

Share this Recipe

 

More Nutritional Balancing recipes

What inventive ideas do you have for this versatile recipe?  We’d love to hear!


affiliate-links-disclosure-gray

iherb-link


Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *