Delicious Greens Two Ways
Whether simply steamed or braised with sautéed onions and mushrooms, cooked greens are a perfect complement to any meal, especially in the fall and winter when greens are at their peak in flavors.
Steamed Greens
- 1 bunch kale, collards, mustard greens, or a combination
- 1–2 teaspoons tamari soy sauce
- 1–2 teaspoons olive oil (optional)
Trim and discard tough stems from greens. Coarsely chop leaves.
Place steamer or steamer rack within a large pot. Add water to approximately one inch in depth. Cover, bring to a boil, and add greens when steam begins to rise within the pot. Sprinkle greens with tamari and, if desired, with the oil. Cover pot and reduce heat to medium low. Continue to steam greens for about 12 minutes or until greens are tender but still vibrant green in color.
Braised Greens
- 1 bunch kale, collards, mustard greens, or a combination
- 1/2 onion, thinly sliced
- 1/4 lb mushrooms, sliced
- 1 tablespoon olive oil or toasted sesame oil
- 2 teaspoons tamari soy sauce
- 1/2–3/4 cup water
Trim and discard tough stems from greens. Coarsely chop leaves.
Over medium/low heat, add oil into a skillet or large pot. Add onions and sauté 5 minutes. Then add mushrooms and sauté an additional 5 minutes. Increase heat to high, add chopped greens and sprinkle with tamari. Add water, cover with lid, and then reduce heat to low for about 15 minutes. Kale is done when it is tender but vibrant green in color.
Optional: for more color and a slightly sweet flavors, add sliced rutabaga or carrots before adding greens to pot.
