Really Healthy Real Life
Expand your glorious greens
BY MAGAZINE COLUMNIST DANNY ARGUETTY
A few weeks ago I was visiting a friend in Brooklyn NY and went out to eat at a lovely local food restaurant. One one of our dishes there was a glorious leafy green that radiated with vibrancy and life. It tasted heavenly but we couldn’t tell what it was. Was it kale or turnip greens? Or perhaps dandelion or collards? We asked the waitress and found out it was mustard greens.
I wasn’t sure if I should be worried or excited that we were spending so much time delighting in the company of a green vegetable!
By the way, different greens will respond better to particular cooking methods.
Steaming, boiling, water saute, or stir fry are most common.
Regardless of which way you cook your greens make sure to add an ample sprnkle of sea salt to them at the begining of the cooking process. Salt is contractive, will hold the green nutrients in, and will keep more of a vibrant color. Avoid over cooking, and experiment!
Get to know your greens
Dandelions bitter, cooked (reduces bitterness) or raw, cleanse the liver, go well with eggs, tomatoes, cheese, whole grain bread, and tahini.
Kale mild, sweet flavor, high in fiber, cancer fighting properties, king of calcium, add to soup, stir fry, or even grill/bake to make kale chips, explore various variaties, goes well with sun dried tomatos, olive oil, goat cheese, garlic, soba noodles, and beans.
Mustard Greens pungent, mix well with spinach, beans or sweet root vegetables.
Spinach popular, mild tasting, contains ample vitamin E, has oxalic acid which when released during cooking makes it harder to assimilate calcium and iron, if you only eat spinach add new greens in and rotate between cooked and raw spinach, goes well with cheeses, eggs, seeds, and nuts.
Turnip Greens peppery kick, full of potassium, iron, mix with milder greens, add to soups or sweet veggies.
More & More Greens the list could go on for pages. Salad greens such as lettuces (batavian, butterhead, endive, frisee, loose leaf, mesclun), purlsane, radicchio, romaine, and watercress. There are also wild greens like amaranth, chickweed, curled dock, lamb’s quarters, and nettles to name a few.
Rabe with Roasted Red Peppers & Garlic
1 pound or 6 cups chopped rabe
2 tbs olive oil
1 tbs minced garlic
1 roasted or raw red pepper diced
water as needed
Chop off 1 inch off the stocks and coarsly chop leaves. Heat pan to medium heat, add oil, add garlic, cook 2 min. Add rabe, salt and red pepper cobine well with oil, cook for 2 min. Add 3 tbs of water, cover for 8 min, make sure rabe stays green.
Creamed Sesame Dandelions
2 cups of water
1 pound dandelion
2 tsp olive oil
2 cloves garlic, sliced
2 tbs tahini
3 tbs water
1/2 tsp tamari
sea salt to taste
freshely squeezed lemon
Bring two cups of water to boil, add chopped dandelions, sea salt, and cook 2 min, drain cooked greens, save liquid to drink later (full of nutrients) and put aside. Heat pan on medium, add oil, garlic, greens, cook 1 min. In small bowl combine tahini, water, tamari and mix until creamy. Pour sauce into pan with cooked greens and stir. Serve with a squeeze of lemon.
Find more Danny on his websites www.nourishyourlight.com and www.nourishingtheteacher.com
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© 2011, The Magazine of Yoga, LLC.