Monday, August 3, 2009

Easy Recipe: quick kale, collards, or mustard greens

No longer is the excuse "they take too long to wash and chop" acceptable as a reason not to eat leafy greens every day. While I do still buy full bunches of greens (particularly from John, my favorite local organic farmer), I also pick up bagged, prewashed, ready-to-cook greens in a bag. Glory brand greens have become my guilty pleasure for everything greens. Even my local Pathmark sells these greens -- I've gotten kale, collard greens, and mustard greens there. And unlike most ready-to-eat options (versus fresh produce), these greens don't cost more! Add to that the fact that you don't have to wash, chop, and discard the tough roots (such as the kale), you've got a wonderfully healthful, easy, versatile, and affordable dinner option.

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.

Serve immediately.

Want more greens recipes? Check out this older blog post, What to do with kale.


Lisa said...

What does hemp oil taste like? Can it withstand high temps?

Dina said...

Hemp oil is nice, kinda nutty. The flavor is strong, but not in a gross way. A great choice nutritionally, it contains 57% linoleic (LA) and 19% linolenic (LNA) acids -- even more omega-3's than flax oil (and tastes better, IMHO). It's got a gorgeous green hue. I store it in the fridge and I usually mix it with olive, sesame, or canola oils, depending on what I'm making, mostly to boost omega-3's in my family's diet. I've been putting in it in grain salads a lot lately. It hides well in vegan cole slaw as well.

It has a higher smoke point than flax oil (330F versus 225F), but it's still under 400 so I'd say keep it off direct heat sources. I add it to foods after cooking or to salads, and no one in the family has noticed anything different.

Food as Medicine said...

Great tip on the pre-washed kale. What a find!!