Garlic Greens Saute
Prep Time
10 minutes
Prep Notes
If you wish, transform this recipe into a main dish by adding about 2 cups of cooked white beans and serving over quinoa or black, red, or brown rice, or tossing with 100% whole-grain or bean pasta.
Cooking Time
2 to 6 minutes
Yields
4 (1/2 cup) servings
Ingredients
1/3 cup Vegetable Broth (page 6) or water
3 to 4 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
2 teaspoons white miso paste
10 to 12 ounces dark leafy greens, tough stems removed, then chopped
Ground black pepper
Directions
Combine the broth, garlic, basil, oregano, and red pepper flackes in a large pot and bring to a boil over medium high heat. Lower the heat to medium and cook for 1 minute to soften the garlic. Stir in the miso and then add the greens, cooking until they wilt, 2 to 6 minutes depending on the type of greens. Serve hot sprinkled with black pepper to taste.
Notes
Ten Ways to Enjoy Greens
- Add raw greens (kale, spinach) to a smoothie.
- Saute them (chard, kale, arugula, escarole, spinach) with garlic, raisins, or nuts.
- Add them (chard, spinach, Asian greens, arugula) to a soup.
- Steam and top them (kale, spinach) with a sauce.
- Bake them (kale) into chips.
- Pair them (chard, collards, spinach, watercress) with beans and whole grains or pasta.
- Puree them (spinach, watercress, arugula) into a dip or sauce.
- Add them (spinach, watercress) to a sandwich or salad.
- Braise them (collards, kale) and drizzle with balsamic vinegar.
- Stir-fry them (Asian greens, arugula, kale) with ginger and sesame seeds.
Credit
The How Not to Die Cookbook by Michael Greger, M.D., FACLM with Gene Stone. Recipes by Robin Robertson