Sunday, February 1, 2009

Greens with a Little Something Extra

When I was growing up greens meant canned spinach, canned mustard greens or mustard greens cooked for about 2 hours. Believe it or not, I liked greens then - shake some hot pepper vinegar abundantly on the slippery, squishy grey-green leaves and you had an appropriate Southern side dish. Now I like my greens with the color green still intact. Hot and Sour Greens are also good with sauted onions, currants, olive oil, or pepper vinegar.

Hot and Sour Greens
(from Andrew Weil, 8 Weeks to Optimum Health)

1 bunch greens
(arugula, endive, chard, collards, kale, mustard, tat soy, bok choy)
2 tsp canola oil
2 cloves garlic, minced
¼ tsp dry mustard
2 Tbsp rice vinegar
1 tsp soy sauce
1 tsp brown sugar
¼ tsp pepper flakes (more or less to taste)

Rinse and slice greens in ½ inch shreds.
Heat oil, stir-fry garlic and pepper flakes 1 minute.
Add greens and mustard powder. Stir to coat greens with garlic and oil. Combine rice vinegar, soy sauce and sugar. Add to skillet.
Cook, covered, over medium heat for about 5 minutes.

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