GREENS

 

Swiss Chard Salad

Prep Time: 10 minutes
Yield: 6 servings

Ingredients:
1 bunch rainbow Swiss chard, finely chopped
1/2 package baked tofu cut into bite-size cubes or substitute with chicken
2 cups red cabbage, shredded coarsely
2-3 carrots, grated
1 cup toasted walnuts

Oriental Dressing
2-3 cloves garlic (pressed or chopped)
1/4 cup rice vinegar
1/2 cup walnut oil
2 tablespoons roasted sesame oil

Directions:
1. Cut off stems of the Swiss chard and slice small, then chop leaves by rolling the chard into a tube and slicing thinly, creating narrow strips.
2. Blend all dressing ingredients and mix well. The dressing will last for a few days in the refrigerator.
3. Mix all salad ingredients and drizzle with dressing. Serve.

 

Sauteed Broccoli
 

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Ingredients:
1 bunch broccoli
1/2 cup grated carrot
1/4 cup toasted sesame seeds
1 tablespoon olive oil
sea salt and freshly ground black pepper

Directions:
1. Wash broccoli, cut off and peel the outside of the stalk, slice into pieces and put aside.
2. Cut the florets into bite-size pieces.
3. Warm oil in a pan, add stalk pieces; sauté for a few minutes.
4. Add broccoli florets, then sauté for about 2 minutes.
5. Add 3 tablespoons of water and grated carrots. Cover and allow to steam for about 3-4 minutes and  remove from heat.
6. Add toasted sesame seeds, sea salt and black pepper. Serve.

 

Collards & Portobello Mushroom
 

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 3-4 servings

6 -7 cups chopped collard greens
2 cups water
2 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1/3 cup thinly sliced scallions-white and green parts
2 large Portobello mushrooms, stems removed and cut into 1 inch slices
salt to taste

Directions:
1. Wash collards, cut stems off and chop into small pieces and put aside. Stack leaves and roll them up, as you would a sushi roll, then slice from the end to create long strips.
2. Bring water to a boil and add in prepped collards. Cover and boil  for 5-8 minutes. Drain and set aside
3. Heat oil in a skillet over medium heat. Add garlic and scallion and sauté for about 30 seconds. Turn up heat a bit and add mushrooms and a pinch of salt. Cook for 5-6 minutes
4. Reduce heat to low, stir in collards, cover and cook for 1-2 minutes until hot.