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1 pound seasonal greens
1 to 2 tablespoons cold-pressed olive oil
Umeboshi plum vinegar (you can get this sour, salty vinegar at health-food stores), apple cider vinegar or lemon juice to taste
Wash greens and cut out center stems. (You can cook stems; just add them to pot first and allow more cooking time.) Place three or more leaves on top of each other and slice in long, 1-inch strips. Slice once more lengthwise until all the greens are cut. Bring 1 inch of water to a boil in medium-sized pot and place steamer insert into pot. Once water has come to a boil, add greens and place lid on top. Steam for 1 to 2 minutes or until the greens are bright green and tender. When a fork or knife pokes through easily, the greens are ready. Remove from pot and place in bowl. Toss with 1 to 2 tablespoons olive oil and sour condiment of choice to taste.
Servings: 2. Serving size: 1 cup. Per serving: 256 calories, 8.8 g protein, 14.4 g fat, 27 g carbohydrates, 5.4 g dietary fiber, 115 mg sodium, 0.1 g sugars
Other ideas: Toss greens with butter, minced garlic and pine nuts; toss with sun-dried tomatoes, black olives and feta cheese; toss with organic raw cream, butter, white pepper and nutmeg.