Glazed Spring Root Veggies with Greens

Glazed Spring Root Veggies with Greens

~3 bunches of Root Veggies (ANY can work beautifully, mix it up each time for a variety of dishes: carrot, radish, turnip, beet, kohlrabi)

~Greens saved from the root veggies OR Collard Greens or Kale

~1/4 cup of fat (butter, lard, ghee, olive oil, avocado oil, or coconut oil)

~1/2 cup of broth or water

~3 TBSP sweetener (cane sugar, coconut sugar, honey, or maple syrup)

~1/2 tsp Sea Salt

Remove tops from root veggies and set aside. Remove stems and bottoms from root veggies and roughly chop. Place root veggies in a pan with broth, fat, sugar, and salt. Cover and bring to a boil, remove lid and continue cooking until liquid thickens, about 15 minutes.

Roughly chop your greens of choice, layer on top of the root veggies, place the lid back on the pan and turn off heat. When greens are wilted in a few minutes, serve and enjoy!