Rejuvenating Nettle Soup
Green Leek Casserole
4 Tablespoons olive oil
1 large leek
½ teaspoon each: sea salt and black pepper
1 bunch fresh greens: dandelion, kale, chard, collards, beet greens
1 teaspoon each: cumin and coriander powder
Juice of half a lemon
2 Tablespoons stone-ground mustard (no salt added)
Chop 1 large leek into rounds.
Heat olive oil in a skillet and add leeks.
Reduce heat to medium low. Add salt, black pepper, cover, and simmer for 5 minutes.
Add greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables.
Meanwhile, preheat oven to 375 degrees.
Grease a pie plate with olive oil.
In a separate bowl, whisk eggs with cumin, coriander, lemon juice, and mustard.
Place vegetables in greased pie plate.
Pour eggs over the top of the greens and bake for 40 minutes.
Eggs: each one contains 6 grams of protein, 9 essential amino acids, and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.
Leeks: strengthen lungs; anti-microbial; anti-bacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon.