One Pot Anti-Inflammatory Sweet + Savory Thanksgiving Comfort Food

My family loves this recipe, it’s sweet, savory and tastes like pumpkin pie.  It also has many ingredients that make your gut lining happy and healthy. Plus, it is anti-inflammatory, nightshade and lectin-free.

Ingredients:

2 lbs Turkey breast (I get mine from Da-Le Ranch and its the most tender turkey breast EVER! and its local.)

Organic Collard Greens (a bunch…as much as you want)

2 Japanese Yams or 1-2 Sweet Potato

1/2 -1 Sliced Onion

1 Clove of Chopped Garlic (optional)

Dandelion Green broth or water (I use dandelion broth after I have boiled some dandelion greens because the broth is super good for your gut).

Extra Virgin Olive Oil

Salt + Pepper to taste

Moroccan Rub

Moroccan Rub Recipe (nightshade free):

1 tablespoon + ½  teaspoon ground cumin

1 tablespoon + ½ teaspoon ground ginger

2 tablespoons ground coriander

3 teaspoons of ground pepper

2 ½ teaspoons of ground cloves

3 tablespoons of all spice

1 tablespoon of Ceylon cinnamon

1.5 tablespoons of kosher salt

 Makes about 4-6 servings depending. When I cut the recipe in half, there are no leftovers. When I use 2 turkey breast, I usually have enough for lunch the next day.

Directions:

Generously rub the Moroccan Rub on to the turkey breast with some olive oil. Peel and slice one yam (any type of yam you prefer). Set aside.

Chop onions, garlic and collard greens. 

Saute onions and then the garlic with a generous amount of olive oil in your instant pot.  Once tender push to the side of the pot and sear both sides of the turkey breast, about a minute each side.

Pour the dandelion broth or water into the pot so that it covers the turkey.  Add the slices of yams around the turkey breast.  Set to Manual, high pressure, 15 minutes.  Then allow it to naturally release. 

Once the pressure has been released, open the pot and mash in the yams to make a gravy.  Break up the turkey breast a bit too so that it soaks in more flavor. Switch to Saute mode and add the chopped collard greens.  Having a generous amount of greens serves as a “noodle” for the grain-free eaters. Sautéing will burn off some of the excess water and thicken the gravy.  Add salt and pepper to taste and squeeze in some orange juice or citrus flavored olive oil (I use Pasolivo’s Citrus Blend).  You could eat it right away, but I usually make this during the day while the kids are at school and then let the flavors soak into the turkey using “warm mode” before dinner. 

Be creative with some seasonal toppings to change it up a bit such as mint, parsley, pomegranate seeds, or chopped fuyu persimmon.

Serve with a side of pasta or ancient grains if you or the family want the grains.  But adding the grains is not “anti-inflammatory”.

 As you can see, it’s not “pretty” but it is tasty and oh so comforting…

Enjoy!

Share comments or modification suggestions as well!