Easy Greens



Eat. More. Greens. Yes, we know this.

But for those of us that are less than adventurous in the culinary world, experimenting with bitter greens can be, well, bitter. Here is a recipe that I like…it’s easy, it tastes great, and it’s packed with nutrition. Enjoy!

~ 1 lb kale, stems and midribs removed and discarded.
~ 1 lb chard, stems and midribs removed and set aside.
~ 4 cloves garlic, minced or sliced. Up to you.

~ 2 tbs of your sautéing oil of choice, olive, grape seed, sesame…whatever you have in the kitchen. You can always use coco oil, but it will add a much sweeter and nuttier flavor to the greens. I use olive oil.

~ about 1/4 cup of Shoyu, Tamari, or Braggs Liquid Amino’s… Whatever you have in your kitchen.

Prepare greens by coarsely chopping the leaves. Also prepare the stems of the chard by slicing into 1/2 pieces. The stems are uber nutritious and taste pretty good when you add some seasoning. Boil greens for 3-5 minutes and then immediately blanch in cold water. Set greens aside.

Heat 2 tbs tbs of oil in skillet and add garlic. Simmer for a few minutes being careful not to burn, and then add the chopped up stems of the chard. Season with salt and pepper. Saute stems for 3-4 minutes.  Add greens and season with salt and pepper. Saute for 5-7 minutes until tender. Remove from heat and  add about 1/4 cup of Bragg’s Liquid Aminos and a some red pepper flakes. Enjoy.


~ Last time I fixed this I was out of red pepper flakes, so instead I added some chopped up jalapeños. It added a gentle kick and ended up to be quite delicious!

~ You can make this in to  a meal by throwing in some mushrooms and onion and then serving with quinoa or brown rice. PS…Quinoa has plenty of protein for those of you concerned with not getting enough protein in your meal. 

~ You can omit the tamari or shoyu and use red wine vinegar instead. It shifts the dish from Asian style to Italian. 

~ You don’t have to blanch the greens if you are short on time. The blanching definitely helps remove some of the bitterness, but you can skip it and just do the sautéing.

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