Dark green leafy vegetables are full of so much nutrition that we should all try to make them a part of our weekly menu. Here at J.R. Organics you will get some of the best tasting greens available.
I found one of the tastiest ways to eat greens is to braise them. This is the method I use:
1 bunch dark green leafy vegetable
(Swiss chard, kale, turnip tops, beet tops, mizuna, mustard, etc., or combination)
2-4 Tbsp olive oil
2-3 cloves garlic, sliced thin
1-2 Tbsp grated fresh ginger (optional)
salt to taste
2-4 Tbsp liquid (water, vegetable or chicken broth, teriyaki or soy sauce, etc.)
You can also add fresh or dried herbs to the saute.
Thoroughly wash greens. Remove ribs if necessary (may use in soup, chard stems can be prepared as asparagus or see recipe ‘Swiss Chard Stems Au Gratin’).
Cut greens in large pieces.
Heat a large skillet or wok. Add olive oil. When heated, add garlic and ginger. Pan should be warm enough to sizzle but not brown. Stir garlic and ginger for about 1 minute or less.
Add cut greens and stir quickly. Sprinkle with salt while stirring. Add liquid (it should sizzle) and continue stirring until greens are done to desired softness, usually about 1-2 minutes.
Serve as a side dish. Top with parmesan cheese, nutritional yeast or just plain. Try eating with cut bananas…really good!