1 bunch greens (mustard, chard, kale, collards, etc.)
⅓ cup low sodium broth
1 tablespoon extra virgin olive oil
¼- ½ teaspoon toasted sesame oil
1 tablespoon low sodium Tamari or low sodium soy sauce
1 teaspoon fresh garlic, chopped
1 tablespoon fresh ginger, grated
¼ teaspoon red pepper flakes
salt and pepper, to taste
1
Wash hands with soap and warm water.
2
Wash produce well.
3
Cut greens into ½ inch strips, including stems. Allow to sit for 5-10 minutes before cooking. This minimizes bitter flavors.
4
Preheat a large sauté pan over medium high heat and pour in broth. When broth begins to boil, drop greens into pan then cover with lid. Lower heat to medium and cook for 7 minutes.
5
Turn off heat and remove lid. Toss with remaining ingredients.
6
Serve immediately. (Recommended with ½ cup of cooked brown rice or other grain)
Ingredients
1 bunch greens (mustard, chard, kale, collards, etc.)
⅓ cup low sodium broth
1 tablespoon extra virgin olive oil
¼- ½ teaspoon toasted sesame oil
1 tablespoon low sodium Tamari or low sodium soy sauce
1 teaspoon fresh garlic, chopped
1 tablespoon fresh ginger, grated
¼ teaspoon red pepper flakes
salt and pepper, to taste