Nom Nom Paleo: Food for Humans (45 page)

1. T
   oss the bacon in a
   6
   -quart (or larger) pressure cooker, and crank up the heat to medium to slowly render the grease. Remove the crispy bacon bits with a slotted spoon and set aside.
   
2. T
   oss the onions and a sprinkle of salt in the bacon drippings, and sauté until translucent, about
   5
   minutes. Add the greens, broth, juice, vinegar, and pepper flakes, and stir to incorporate. Securely fasten the lid of the pressure cooker, and increase the heat to high.
   
3. O
   nce the pot reaches high pressure, decrease the heat to low to maintain high pressure for
   8
   minutes. Release the pressure naturally, and remove the lid.
   
4. S
   eason with salt and pepper to taste. Plate the collards and top with the crispy bacon bits.
   

If you’ve got a food processor, this sweet and savory plate o’ carbs can be in your craw in
10
minutes. With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast, or mix in some cooked meat for a satisfying supper. This hash is incredibly versatile, so feel free to adjust the seasonings and ingredients to your heart’s desire.

1. C
   ut the yam lengthwise so the pieces fit in the feeding tube of a food processor, and shred using the machine’s julienne slicer blade. Don’t have a food processor? Manually shred it with the large holes of a box grater. Transfer the shredded yams to a large bowl and season with salt, black pepper, garlic powder, onion powder, and herbs.
   
2. H
   eat the ghee in a large cast-iron skillet over medium heat. When the oil is shimmering, add the seasoned yam and stir-fry for a minute. Cover with a lid and continue cooking for
   3
   to
   5
   more minutes or until the hash is soft and tender and some crispy brown bits appear. If desired, add a dash of Aleppo pepper before serving.
   

W
hen in doubt, add an egg. Split the hash into two servings and top each pile with a couple of sunny-side-up eggs. The addition of eggs makes this a full and well-balanced meal with plenty of fat and protein to accompany the healthy carbohydrates.

T
ry this: Melt a tablespoon of ghee in an
8
-inch cast-iron skillet over medium-low heat. When it foams, crack
2
large eggs into a bowl and pour ’em gently into the hot pan. Season the eggs with salt and pepper, and cover with a lid for
2
to
3
minutes, depending on how runny you like your yolks.

O
nce they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle more Aleppo pepper on top, and dig in.

Try this bacon-y variation: When you’re stir-frying the hash, add ½ cup of
Caramelized Onions
, and before serving, top with ¼ cup of
Crispy Lardons
.

It’s almost obscene how easy it is to whip up a batch of garlicky, creamy mashed cauliflower—or as I like to call it, mashed
faux
-tatoes. (Rim shot! Somewhere, my pun-loving husband is cracking up.) But unlike potatoes, cauliflower cooks up in a flash, and it’s nowhere near as finicky—or starchy. Trust me, folks: once you try this recipe, you’ll find yourself coming back to it again and again.

1. F
   ill a large stock pot with an inch or two of water and fit a steamer insert in the pot. Cover the pot and place it on a burner set on high.
   
2. S
   eason the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about
   10
   minutes or until the cauliflower is easily pierced with a knife. Don’t worry: you won’t overcook it. Just make sure there’s enough water in the bottom of the pot, and you’ll be fine.
   
3. D
   rain the cauliflower and garlic in a colander, and then toss them into a food processor outfitted with a regular chopping blade. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth—but don’t overdo it, champ. We’re not making soup.