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Posted By Susan Voisin On March 14, 2010 @ 11:45 am In Recipes with Photos,Vegetables | 2 Comments
Recipe adapted from: Pasta East to West: A Vegetarian World Tour (Healthy World Cuisine)
by Nava Atlas, page 184
Serving Size : 4
1 pound greens of your choice — up to 1 1/2
2 tablespoons water
3 cloves garlic — lightly crushed, up to 4
1/2 lemon — Juice of
Salt and freshly ground black pepper
4 to 6 servings
A good way to prepare Swiss chard, kale, collard greens, or spinach, this can accompany both Eastern – and Western – style noodle dishes.
Remove the stems and thick mid-ribs from whatever type of greens you are using. If you’re using kale or collards, wash the leaves thoroughly. Do this a small batch at a time in a large colander or bowl, making sure that all sand and grit are removed.
Heat the water in a large soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes. Add the greens, then cover and steam until just tender. For spinach and Swiss chard, just the water clinging to the leaves is sufficient. For kale and collards add 1/4 to 1/2 cup water, as needed. Steaming time varies greatly, so check frequently. Spinach wilts down almost instantly; Swiss chard takes 3 to 5 minutes; kale and collards may need 10 to 15 minutes.
When done, drain the greens well in a colander. Remove and discard the garlic cloves. Press out some of the liquid, then transfer the greens to a cutting board, and chop coarsely. Place the greens in a serving container, and add the lemon juice. Season to taste with salt and pepper, and serve at once.
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