This recipe depends heavily on using very high-quality ingredients, but it is extremely quick and easy to make, and it’s delicious on everything from roast pork to quinoa crackers. In a bowl, mix together:
1 teaspoon of garlic powder
1 teaspoon of cumin
1 teaspoon of cayenne (you can go a little light on the cayenne if you’re not a big fan of spicy things)
2 tablespoons of honey mustard
1/2 cup of mayonnaise
I owe this recipe to Dr. Daphne Miller’s excellent book, The Jungle Effect. This book describes Dr. Miller’s research into “cold spots” for various diseases around the world, including Cameroon, which is a “cold spot” for colon cancer.
I didn’t have any collard greens around the house today, but I did have a head of cabbage, so I cleaned it, cored it, cut it into sections, and separated the leaves to make this excellent recipe:
Bring the cabbage leaves to a boil in one cup of water in a saucepan. Cover, reduce heat, and simmer 20 minutes. Remove the cabbage from the saucepan, pour the water into a bowl–you’ll use it later–and melt one tablespoon of lard in the saucepan. Put the cabbage back in the saucepan. Stir one tablespoon each of ground ginger, garlic powder, and cumin into the water you set aside, then pour the mixture over the cabbage. Toss the cabbage a bit to distribute the sauce and continue to saute it over fairly low heat until nearly all the liquid is gone. When it’s ready, sprinkle it with salt and lemon juice (to taste), toss it, and serve it.
Slightly more tender than collard greens, and seasoned scrumptiously! My five-year-old found it delightful.