Cooking Green Leafy Veggies

Basic Green Vegetable Recipe: Seven Steps to Green Veggie Heaven

1. Use 4 - 6 large leaves per serving

2. Wash the greens in plenty of cold water, and drain well

3. Remove tough stems by tearing or cutting off the leaves. Chard and spinach stems are usually tender, and can be cooked along with the leaves

4. Stack or roll the leaves together and slice in thin strips, or tear into small pieces

5. Heat 1 - 2 Tbsp oil on medium in a wok, large sauce pan, or large frying pan - should have a lid

6. Turn up the heat to medium high, add the greens, and stir until they're wilted

7. A wooden spatula works great for stir frying, but use any stirring tool you have on hand

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At this point, you can do several different things:

• Immediately eat the greens
• Add a Tbsp of water, turn the heat to low, cover and steam for 5 minutes
• Stir in curry spices, lemon juice, or coconut milk, turn heat to low, cover and steam for 5 minutes
• Salt and pepper to taste, but keep in mind that greens are high in sodium

More Green Leafy Options

• If you don't want to cook your greens in oil, just cover and steam for a few minutes on medium until the greens get limp. A Tbsp or 2 of water should do it
• Before adding the greens, fry some minced garlic and-or fresh ginger, or onions, in the oil. Add some brown mustard seeds, fenugreek seeds, cumin seeds, - whatever you please
• Once the greens are wilted or steamed, add them to beans, soups, grains, lasagna, etc

• To make a sauce for the greens: Add a Tbsp or two of tahini, cashew butter, or thick coconut milk, along with a little water and-or soy sauce
• Add the raw greens to another veggie dish toward the end of cooking
• Chop the raw greens and add to almost any salad
• Wilted greens also make a good salad, along with nuts or seeds (toasted or not), raisins, olives, peppers, tomatoes, tofu, feta, etc

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