Basic Greens

BASIC GREENS

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Dark leafy greens the most nutrient dense category of vegetables. They contain high levels of fiber and important vitamins and minerals including the most absorbable form of calcium!

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To prevent disease, we should be consuming 2 cups of leafy greens every day (measured when raw). I definitely don't always reach this goal, but I try to eat some greens every day. I'll make this recipe with one or two bunches and reheat it with my meals throughout the week. I hope this helps you add some more green to your week!

Ingredients:

1 bunch of greens, washed thoroughly an dried w/ a clean towel

2-4+ cloves of garlic, diced

1 tbs. olive oil

salt

Directions:

_Roll greens, including stems, into a tight cigar shape and cut into thin ribbons. If working with lots of greens, divide into manageable bunches. 

_Dice your preferred amount of garlic cloves. 

_Heat up pan on low/medium heat. When hot add oil, garlic and stir. Cook for a 1-2 minutes until it starts to turn translucent, stirring frequently so the garlic doesn't burn.

_Once the garlic has softened, add stems and cook for 1-2 min.

_Add greens and salt to the pan, carefully stir and cover for 2 minutes. The salt will help draw out liquid from the greens and allow them to steam.

_Remove cover and continue to cook until the remainder of the liquid has evaporated.

This recipe works with swiss chard, kale, cabbage, bok choy, spinach, mustard greens, collard greens and beet greens and turnip greens.

Optional flavor additions:

grated ginger

fish sauce

soy sauce/coconut aminos (gf/soy free soy sauce)

fresh herbs