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.
This Recipe Is By Christina Pirello
– I can never find affordable avacado oil so I used extra virgin olive oil instead. Also the collard greens at the grocery store were sh*#. So I used the only green vegetable I could find there… Baby arugula. Worked great!