Spicy Collards

Brassicas...such as broccoli, brussels sprouts, cabbage, kale, kohlrabi, etc...are a family of veggies known for their ability to help detoxify the body. A couple of the nutrients that help with this are diindolemethane and indole-3-carbanol. Eat your veggies, and you won't need to be able to pronounce these!

Instructions:

Steam and set aside 2 large bunches hearty organic greens, such as collards, kale, or other brassicas. [Gardeners, you can use the outside leaves from your cabbage, broccoli, and cauliflower plants.]

Dressing:

• 1/3 cup organic apple cider vinegar with the mother, such as Bragg's

• juice of 2 limes [about 1/4 cup]

• 2 cloves organic garlic, or more to taste

• 2 tbsp local honey

• 1 chipotle pepper in adobo sauce [remove seeds if you desire less heat]

• 1/2 tsp sea salt

• 1/3 cup high polyphenol EVOO

• 1/2 of a large bunch of cilantro, leaves and stems

In a food processor, combine the first 6 ingredients and blend until smooth, scraping the bottom of the bowl as needed to incorporate the honey. While the processor is running, add EVOO, and blend until emulsified. Finally, add the cilantro.

Dress the warm greens with dressing. This recipe makes extra dressing, which can be stored in the refrigerator in a glass container for up to a week.