In a large cast iron frying pan or wok with a fitting lid, place 2 Tbsp ghee, butter or coconut oil over med heat and spread evenly in the pan.

Immediately add 2 cups any sweet winter roots like yam & parsnip (diced into ½ inch cubes), 1/2 cup filtered water, 1 Tbsp ground ginger and 1 tsp ground coriander.

Stir well so spices spread evenly over the veggies.

After cooking for 2 minutes, stir and layer 1 bunch chopped, dark kale or collard greens (the darker the greens, the more minerals they have!) on top, then sprinkle in 1 tsp dill, tarragon, or rosemary (or all three!) on top of the greens.

Cover with lid, and after 1 minute, remove lid and stir again.

Turn off heat as soon as all the kale or collards are wet looking and slightly wilted.

Then add 3 Tbsp Nama, San-J, or Eden brand shoyu or tamari soy sauce, and the juice of one ripe lemon evenly to everything.

Stir again & enjoy!