Melt coconut oil in the bottom of cast iron skillet and make sure it evenly coats the bottom of the pan
Begin layering on top of the coconut oil in this order, using half of the total ingredients each time except where noted otherwise: sweet potato rounds, turnip rounds, spice mix, garlic, onion, lemon rind, cheeses, 3/4 greens, 3/4 coconut cream, 3/4 broth, sweet potato, turnip, greens, onion, garlic, coconut cream, lemon rind, cheese, spice mix, broth, coconut oil
Bake for 20 minutes. It should be bubbling at the end
Broil at 425 for 5-7 minutes or until browned.
* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!
This is a liquidy gratin so don't be surprised to see leftover broth and cream in the pan.
If you can't find turnips with greens, you can substitute 1 cup of chopped swiss chard, spinach, or dinosaur kale