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Submitted by Mary P.
As I am always looking for new “greens” recipe, this caught my eye and I thought you might enjoy it, too. It is a recipe from Chef Alex of “Super Size Me” fame. Her web site is Healthy Chef Alex.
1 ½ lbs. Kale or collard greens
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes
1 cup minced onions
1 ½ tsp ground cumin
2 garlic cloves, pressed or minced
¼ tsp. cayenne pepper
1 tsp salt or soy sauce
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
Combine the tomatoes, onions, cumin, garlic, cayenne, and salt or soy sauce in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. If necessary, add a little water during the cooking to maintain liquid in the bottom of the pan.
Add pepper to taste and serve hot.
Serves 4 – 6
September 23rd, 2012 at 12:22 pm
Here is how I modified this recipe. I took out the salt/soy sauce because I found it too salty. I doubled everything in the recipe EXCEPT the tomatoes. I added 9 oz. dried lentils (cooked first of course) and 3/4 c hemp seeds. This made 6 generous servings. 2 servings provides all cooked veggies for the Eat to Live plan.