Yo. Before I give the goods, please accept my apologies for being away so long. No excuses, just life, and best intentions without action get you….well, they don’t get you good blog posts, that’s for sure.
So I decided in order to get the momentum flowing again, I would share a new favorite recipe that has risen to the top of my 15 faves. It is a “guest post” of sort – written by a favorite blogger of mine, and shared by permission in its entirety.
Here are my variations: I use flax seed oil instead of olive oil (after greens are heated, right before you eat), squeeze on some lime juice, sprinkle with a few flax seeds, and a dash of cayenne pepper for a little kick.
Also, I use a microwave steamer and steam for about 6 mins. This is so easy and good, there is no excuse not to get a good dose of greens everyday. Please let me know how you like it.
How to Make the Yummiest Greens Ever
by Christine Kane
I’ll bet you didn’t know something.
I’ll bet you didn’t know that a bowl of greens has MORE CALCIUM than a glass of milk!
See, the dairy people have millions of dollars. Your local organic farmer probably doesn’t! All that dairy money goes to marketing milk as the only source of calcium out there. Not true! Especially since all the processing and hormone additives make non-organic milk downright unhealthy!
The tailgate markets are slowly phasing out right now, but you can still get greens from your local farmers. Greens love the cold! So, today, I’m giving you my secrets for making the best bowl of greens you’ve ever had.
Once you get hooked on greens, you’ll crave them. You’ll cook them every night, rather than watching them wilt in the drawers of your refrigerator before guiltily carrying them out to the compost pile.
Let’s get started! (Hint: Print this article and take it with you to the store!)
6 things you’ll need:
1 – A cutting board
2 – A GREAT knife
(Recommendation: Wusthof Grand Prix 8-Inch Cook’s Knife. A good knife makes cutting veggies a pleasure.)
3 – A Steamer
(The double-decker kind or the fan-out style you set inside your pot.)
4 – Spring Water or Filtered Water
5 – Assorted greens (See below)
6 – Olive oil and Bragg’s Liquid Aminos. (Available in health food stores)
Next, read the section below BEFORE you head to the tailgate market.
Christine’s 3 Secrets for Making Yummy Greens
Secret #1 — Variety
Variety is the key to a yummy bowl of greens.
Variety is all about TEXTURE. The best combination of greens combines textures and tastes. Here’s the winning combination for beginners:
1 – Collards (Or Kale)
2 – Cabbage (Red or green. I get red when I’m festive. Green when I’m moody.)
3 – Chard
To make enough (plus extra) for two people as an entrée, use about six leaves of Collards and Chard. And about a third of a head of cabbage.
[A Note About Spinach: I like spinach. But I don’t use it in this dish – mostly because a wheelbarrow of spinach cooks down to about a shot-glass. This deflates me a bit.]
Secret #2 — Chop
Are you one of those folks who washes your greens, tosses them in a heap on the counter, and starts knifing away like Norman Bates?
Yea? Okay, please pay attention here…
HOW you cut your greens is more important than anything else! Here are some guidelines:
• Each variety of green should be sliced separately.
• Each green should be sliced as thinly as possible.
• The more peaceful you are as you slice, the better this dish becomes. (Really!)
Now, let’s go in order.
First, slice the cabbage into thin strings.
Then, slice the thickest part of the collard stems away from the leaf and discard. Roll about five or six of the collard leaves into a Collard cigar. Then slice it in cross sections as thin as linguine. (This is easy to do with Collards.)
Chard doesn’t have to be sliced as thin because it’s soft. It’s also trickier to slice because of its rumply texture. (Cut the chard stems up and add them to the top of the layers in your steamer. They’re wonderful!)
NOTE: You can also slice down the middle of your thin strings and create kind of a confetti effect with your greens. This is delightful.
Secret #3 — Layer
Put the cabbage in the steamer first. Cabbage doesn’t get compacted. It maintains some ventilation for the steam to move up to the other greens. Also, cabbage is the thickest and can endure the most heat without getting wilted. Next, lay on the Collards. After that, the Chard. The softest leaves go on top.
The Process of Steaming Greens
If you’re using a fan-out steamer, then only fill the water to the base of that steamer. This kind of steamer takes less time than the double-decker kind.
Greens should be steamed only for about 5 -10 minutes once the water is boiling rapidly.
DO NOT OVERCOOK YOUR GREENS. They should be soft, but not wilted. A lively shade of green.
You’ll get good at determining the right steam time for you. I usually remove mine from the heat when the top layer (Chard) is just getting soft and is covered with beads of steam.
Remove the greens from your steamer with a pasta server (or grippy tongs) into a very big serving bowl with lots of extra room for stirring.
Seasoning Your Greens
Drizzle olive oil on the greens, and stir around with a rubber spatula until everything is lightly coated.
Then drizzle with Bragg’s Liquid Aminos to taste. (Bragg’s are lighter than soy sauce. Soy sauce can drown out all the flavor of the greens.)
That’s the basic instructions for a yummy bowl of greens!
Other Options for Tasty Greens:
– Crush a large clove of raw garlic and mix it in with the Olive Oil and Bragg’s. This adds a great flavor.
– In a separate pan, lightly stir-fry some chopped onions. Add in a cup of sliced Shitake Mushrooms and stir-fry for another two minutes. After you’ve put your steamed greens into the large bowl, add this Shitake mixture to the bowl of greens.
Performer, songwriter, and creativity consultant Christine Kane publishes her ‘LiveCreative’ weekly ezine with more than 8,000 subscribers. If you want to be the artist of your life and create authentic and lasting success, you can sign up for a FRE*E subscription to LiveCreative at www.christinekane.com.