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Total Time
30mins
Prep 10 mins
Cook 20 mins

I cook greens every week for the calcium. The most healthful calcium sources are greens because the absorption rate ranges from 40-64 percent, versus 32 percent for milk, according to the Physician's Committee For Responsible Medicine. I got this recipe from Neal Barnard, M.D.'s (the PCRM's president and founder) book, Breaking The Food Seduction with recipes by Joanne Stepaniak.

Ingredients Nutrition

Directions

  1. Heat oil in a very large saucepan.
  2. When hot, add garlic and stir-fry until very slightly browned.
  3. Remove garlic.
  4. Add greens, toss to coat with the remaining oil, and stir-fry until slightly wilted, about 5 minutes.
  5. Pour in just enough vegetable broth or water to cover bottom of the pan and bring to a boil.
  6. Reduce heat slightly, cover, and steam, stirring occasionally for 10-15 minutes, or until greens are tender (there should be very little liquid left in the saucepan).
  7. If there is liquid in the saucepan, simmer uncovered briefly until it cooks off, but don't cook past 20 minutes or they will get mushy.
  8. If greens are cooking dry, add a little more broth or water so they do not burn.
  9. If desired, serve with optional seasonings.
Most Helpful

4 5

Very good, very simple. Served this with brown rice and some broiled tofu for a simple and complete vegan dinner that gave me a decent amount of leftovers.

5 5

I stumbled across this looking for a way to use up leftover kale (which I seem to have constantly). I sprinkled it with fresh lemon juice, kosher salt and fresh ground pepper after cooking. It was delicious! I brought it to work as part of my lunch and it really traveled surprisingly well. Loved the garlic too. I think this might go well tossed together with some brown rice; I intend to try it that way next time. Healthy, tasty and easy: can't beat that!

5 5

This is my standard go-to kale recipe, and I use it very often. I've also used it with swiss chard and it was delicious.