Microbiome Steamed Greens and Vegetables
Fiber from greens along with root vegetables in a rainbow of colors is food for the microbes in your gut.
Microbiome Steamed Greens and Vegetables
Ingredients
Choose the kinds of greens and the types of vegetables you want in the amounts you need for the number of servings you want.
- swiss chard, bok choy, kohlrabi greens, kale or collards, ribs removed and sliced into 1/4″ to 1/2″ pieces, and slice the leaves in 1/2″ slices
- golden beets, skin on, cut in 1/2″ pieces
- carrots, skin on, sliced in 1/4″ pieces
- sweet potato, skin on, cut in 1/2″ pieces
- kohlrabi, skin removed, cut in 1/2″ pieces
- parsnips, skin on, cut in 1/2″ pieces
- rutabaga, peeled, cut in 1/2″ pieces
- salt
- olive oil
- butter
Instructions
Wash the vegetables and cut. Place the chard stems, beets, carrots and sweet potato in a steamer basket and steam for 5 – 8 minutes, add the sliced chard leaves and steam an additional 3 minutes. For bok choy, steam the vegetables for 5 minutes and add the leaves and ribs and steam and 6 minutes more (test for tenderness). For kale and collards, put everything in the steamer at the beginning and steam the kale mixture for 11 minutes and collard mixture for 14 minutes (test for tenderness). Remove to a plate using tongs. Sprinkle with salt and some olive olive or butter or both.
Serve with eggs.
Pictured: kale, kohlrabi, parsnips, sweet potato and red beets
Pictured: collard greens, turnip, rutabaga, yellow carrots and purple stokes
Pictured: kohlrabi greens, kohlrabi, purple carrots, rutabaga, sweet potato and ribbon beets
