My recent favorite way to prepare greens has been a big hit with my family and guests, and it's so easy, people can't believe it! I never was a big fan of boiling vegetables, but when it comes to leafy greens, it's my new way to ensure tender, evenly cooked leaves. Here is my recipe:
Greally Great Glory Greens
- 1 bag of Glory greens (or about 1 1/4 pounds fresh greens, weighed before discarding tough stems and chopped into large bite-sized pieces)
- water for cooking
- 2 tbsp of Bragg's Liquid Aminos or Tamari
- 1 tbsp hemp oil (optional, but a great source of vegan omega-3s)
- 1 tbsp toasted sesame oil
Fill a big pot of water with a couple of inches of water. Bring to boil.
Add prepared greens and, with tongs, turn them several times over several minutes so they cook evenly. Collards need 5-10 minutes, while kale needs 10-15 minutes. They're going to shrink big time. Don't overcook; taste as you cook and stop when they're ready.
Discard water or save for soup stock.
Whisk the Braggs and oils together, and toss the greens with the dressing. Adjust to taste (you might like more Braggs or sesame oil). Toasted sesame seeds make a nice topper too.
Want more greens recipes? Check out this older blog post, What to do with kale.