Cooking your Greens
September 22, 2010
with Golda Simon, Nutrition Educator

Yummy Ways to Cook Your Greens

The Simplest Way

• Set up a pot with either 1 inch of water or a steamer basket (put water in the pot just to bottom of the basket).
• Wash, remove tough stems and cut up any combination of kale, collards, chard, turnip or mustard greens.
• Cook covered  until just tender.
• Remove to a bowl and toss with a drizzle of olive oil and fresh lemon juice.

A Bit More Complex

Ingredients: Enough olive oil to coat the bottom of a large skillet or frying pan 1 large onion, chopped or cut into half moons 8 large cloves garlic, sliced 1 tablespoon or more finely chopped ginger root 1 jalepeno pepper, sliced or chopped or ¼ teaspoon cayenne, optional the equivalent of 2 bunches of greens you have in the garden or whatever you prefer 2 tablespoons rice or apple cider vinegar mixed with ½ cup water, or 1 cup fresh orange juice soy sauce or salt to taste hot sauce (optional) Preparation: Wash, spin or pat dry greens and cut them into ribbons. In a large pan, heat oil. Add onions, garlic, ginger and hot pepper, if using. Saute for a few minutes, stirring to cook evenly. Add the greens, stir at high heat till steaming, add liquid, lower heat and cover. Cook for about 5-10 minutes, checking now and then to see if some water or stock is needed to keep it moist. Serve when greens are tender.

Braised Bok Choi or Broccoli

• Wash and spin or pat dry about 1 ½ pounds of vegetables. Cut into large pieces.
• Place a large frying pan over medium high heat and coat lightly with toasted sesame oil.
• Place greens in the sizzling oil and toss till vegetables brown lightly.
• Add a lot of coarsely chopped garlic (about 6 large cloves) and crushed red pepper flakes to your taste.
• Increase the heat and add about ½ cup stock or water and 2-3 tablespoons soy sauce.
• After it boils, lower to simmer, cover and cook until greens are tender, about 5 minutes. Do not over cook.
• Add a sprinkling of black sesame seeds and serve with whatever braising liquid is left.