This sauté is like rocket fuel. It keeps the body warm, gives us lots of nutrients for energy, and its spicy flavor stimulates circulation so you have stamina and endurance to spare. A rich source of folic acid, this dish can result in strong red blood and heart health.
Makes 3–4 servings
1 jalapeñno pepper, with seeds and spines, minced, seeds and spines included
4–5 whole green onions, green and white parts, cut into 1-inch pieces, including green part
5–6 thin slices fresh ginger, minced
4 cloves fresh garlic, minced
5-inch piece burdock, cut into fine matchstick pieces
5-inch piece carrot, cut into fine matchstick pieces
5-inch piece parsnip, cut into fine matchstick pieces
2-3 leaves collard greens, shredded
3–4 sprigs fresh flat-leaf parsley, coarsely chopped
Juice of ¼ fresh lemon
Place a small amount oil, pepper, and green onions in a skillet over medium heat. When the green onions begin to sizzle, add a splash of soy sauce and cook for 1 minute. Add ginger and garlic and stir well. Add burdock and, a splash of soy sauce and sauté for 2 minutes. Add carrot and, a splash of soy sauce and sauté for 2 minutes. Add parsnip and, a splash of soy sauce and cook for 2 minutes. Stir in collard greens, season to taste with soy sauce and sauté for 2–3 minutes more. Remove from heat and stir in parsley and lemon juice. Serve immediately.