I can never seem to get enough greens! There's so much to love about them: their beautiful, rich color, their high calcium and vitamin content, not to mention the yummy taste. This is my favorite way to prepare just about any type of greens; it's tasty, satisfying and good for you to boot. This recipe makes a lot, but don't worry about the leftovers, they won't stick around for long!
Disappearing Greens (Serves 6)
olive oil
2 large bunches of greens (chard, spinach, beet greens), leaves cut into 1-inch strips, stems finely chopped
1 large onion, thinly sliced
3-4 cloves garlic, thinly sliced
2-3 Tablespoons tamari/soy sauce
2-3 Tablespoons lemon/lime juice
salt and pepper to taste
4-6 cups cooked grains (I usually use quinoa or brown rice and set it to cook while I prepare everything else)
Heat 1-2 tablespoons of oil in a large, heavy-bottomed skillet or wok over medium-high heat. Add the onion and cook, stirring frequently, until it is translucent and starting to brown (about 10 minutes). Add garlic and continue cooking another five minutes. Add the greens and stems along with the tamari and lemon juice. Using a pair of tongs, turn the greens frequently (if you don't have a pair of tongs, just keep everything in the pan moving so that all the greens get exposed to the heat - tongs just make this easier). When the greens start to turn dark and shiny, which should take no more than a few minutes, remove the pan from the heat. This will ensure the greens don't get overcooked, as the residual heat from the pan and the grains will continue to cook them. Add the cooked grains and toss to combine. Add salt and pepper to taste and serve immediately.
Variations/Additions:
Kale can be used in place of the other greens listed, but it will take longer to get to the "dark and shiny" stage where it is tender enough to eat.
Add grated beets or carrots, toasted nuts or seeds with the greens for extra crunch, flavor and color.
For a greens breakfast scramble, replace the grains with crumbled tofu or beaten eggs. Add them to the pan with the onions at the same time as the garlic (for the tofu) or right before the greens (for the eggs). Serve with whole-grain toast.
Disappearing Greens (Serves 6)
olive oil
2 large bunches of greens (chard, spinach, beet greens), leaves cut into 1-inch strips, stems finely chopped
1 large onion, thinly sliced
3-4 cloves garlic, thinly sliced
2-3 Tablespoons tamari/soy sauce
2-3 Tablespoons lemon/lime juice
salt and pepper to taste
4-6 cups cooked grains (I usually use quinoa or brown rice and set it to cook while I prepare everything else)
Heat 1-2 tablespoons of oil in a large, heavy-bottomed skillet or wok over medium-high heat. Add the onion and cook, stirring frequently, until it is translucent and starting to brown (about 10 minutes). Add garlic and continue cooking another five minutes. Add the greens and stems along with the tamari and lemon juice. Using a pair of tongs, turn the greens frequently (if you don't have a pair of tongs, just keep everything in the pan moving so that all the greens get exposed to the heat - tongs just make this easier). When the greens start to turn dark and shiny, which should take no more than a few minutes, remove the pan from the heat. This will ensure the greens don't get overcooked, as the residual heat from the pan and the grains will continue to cook them. Add the cooked grains and toss to combine. Add salt and pepper to taste and serve immediately.
Variations/Additions:
Kale can be used in place of the other greens listed, but it will take longer to get to the "dark and shiny" stage where it is tender enough to eat.
Add grated beets or carrots, toasted nuts or seeds with the greens for extra crunch, flavor and color.
For a greens breakfast scramble, replace the grains with crumbled tofu or beaten eggs. Add them to the pan with the onions at the same time as the garlic (for the tofu) or right before the greens (for the eggs). Serve with whole-grain toast.
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