INGREDIENTS:
Mustard greens
Rainbow chard
Green leafy radiccio
Other green leafy vegetables of your choosing
2-3 cloves garlic
Ginger
Olive oil
Salt (to taste)
Most of us don't eat enough dark, green, leafy vegetables which are an excellent source of fiber and iron. Additionally, these greens provide our diets with "bitterness" that creates an important balance in our digestive processes from our generally "sweet-oriented" eating habits. This is a very simple way to make these vegetables tasty so that everyone at the dinnertable will enjoy them.
Heat a large pan or wok over a medium flame, and add a tablespoon of olive oil. The leaves will release water once heated so there is no need to overdo it with the olive oil, since you want the leaves lightly dressed in oil, not swimming. Smash the garlic, remove the skins and add to the oil, stirring occasionally so as to brown but not burn the garlic. Take a small piece of ginger, peel or cut the skins away, and slice thinly. I enjoy the zing that ginger adds to this dish, but if you are a fan you don't need to include it. Add the ginger to the garlic and stir.
I used a nice mix of mustard greens, radiccio, and rainbow chard for this recipe. Kale, collard greens, chinese cabbage, swiss chard, and beet greens are all wonderful options to include. Mix and match as you like! Be sure to wash your leaves well and shake to remove excess water. Laying leaves one on top of the other, cut horizontally across the leaves to make medium sized strips. Add immediately to the hot pan, sprinkle with salt, and stir. In just about 2 minutes your leaves are ready to eat. You will see them turn a dark green color and relase water. Be sure not to overcook as the stalks should still have some crunch to them.
Serve hot or at room temperature, and enjoy!
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