Made This Recipe? Add Your Photo
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.
- Heat oil in a very large saucepan.
- When hot, add garlic and stir-fry until very slightly browned.
- Remove garlic.
- Add greens, toss to coat with the remaining oil, and stir-fry until slightly wilted, about 5 minutes.
- Pour in just enough vegetable broth or water to cover bottom of the pan and bring to a boil.
- 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).
- 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.
- If greens are cooking dry, add a little more broth or water so they do not burn.
- If desired, serve with optional seasonings.
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.
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!
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.