Favourite healthy brunch recipe

Here is my favourite healthy brunch recipe.  You can have it on its own (vegan) with eggs (vegetarian) whichever way you like them, toast or pita bread.  And/or some add-ons like smoked salmon, avocado, grilled tomatoes, haloumi…the list is endless.

Turmeric and Ginger Greens 

Ingredients (preparation time 15 minutes)

6 tbsp olive or coconut oil
1 inch turmeric (can be more)
1 inch ginger (can be more)
3 cloves of garlic (can be more)
1 large or 2 medium carrots
Small white or red onion
1 large pepper
1 small/medium courgette
6 medium mushrooms (optional)
teaspoon of each of dried or fresh oregano, rosemary and coriander (or just use mixed herbs)
1 medium collard greens or cabbage or kale or chard

Cooking method (cooking time 20 minutes)

Put 3 tbsp of the oil in a heavy frying pan on a medium heat.  Add the turmeric, ginger and garlic (not chopped too finely) and fry for 3 minutes without browning them.  Remove with slotted spoon and reserve (this will preserve some of the nutrients).

Add the onion and the carrots and turn up the heat.  The carrots should be chopped thin enough to cook through in 15 minutes.  I use 3-4 cm strips. The pepper can be chopped  whilst this is simmering.

Add the chopped pepper together with the 3 teaspoons of herbs.  Also add liberal pinch of pink Himalayan salt (if you have or sea salt).  And generous amount of ground black pepper and start chopping the courgette.

I slice the courgette length ways and then cut thin semi-circular discs.  Wait 5 minutes and throw these in with the onions, carrots and pepper.

Whilst you are waiting roughly chop the greens and heat a heavy saucepan on a high heat with 3 tablespoons of the oil.  When it sizzles as you add the greens, add them all and braise them so they cook down and wilt.

Leave them on the heat 2-3 minutes at a time and turn them over/mix them together.  Takes about 15 minutes in all.

When greens are done, the vegetable mix ought to be ready at the same time.  Try each vegetable and if all cooked to your liking (shouldn’t be too soft), add into the heavy saucepan with the braised greens.

Add at the same time, the reserved spices and mix/heat together for 5 minutes and serve.

If one or more of the vegetables is not quite ready, add the greens mixture to the frying pan so they cover the vegetables with reserved spices on top.

When ready tip all back into the saucepan and mix together, heat through for few minutes and serve.


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