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
- 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)
- 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.