Mixed greens for a quick side dish on Meatless Monday

Categories: Vegetarian

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

Everyone could use more leafy greens, and this is an easy and quick way to prepare them.

You will need:

2 tablespoons vegetable oil
3 garlic cloves, pressed
4 bundles mixed greens (collard, kale, whatever you like)
4 tablespoons soy sauce
4 tablespoons apple cider vinegar
2 teaspoons Tabasco
1/2 cup water (or more, if needed)

1. Thoroughly rinse the greens and tear the leaves off the stems in wide strips.

2. Heat the oil in a large pot (one with a lid) over medium-high heat.

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It's Jenn again...
It's Jenn again...

Imma save this recipe, and after my next trip to the H-mart (they have a wide selection of greens) I'll prepare them, and I shall name them Greens a la Amber.


Cooking greens for 20 minutes renders them overcooked and less nutritious. Overcooked vegetables (especially Brassicaceae) are terrible.A more nutritious and delicious way to prepare greens using the same ingredients above:Heat a large saute pan over medium-high flame; add oil and let come to temp.; add garlic, saute until garlic just starts to brown; add chopped greens, stir to coat with oil; mix wet ingredients and add to pan and cover with lid; cook until greens turn bright green and are tender, about 30 seconds to one minute; serve immediately.

As a chef, I personally would only use sea salt and black pepper as seasonings. However, my favorite seasoning for greens is umeboshi plum vinegar; a few drops added to steamed, sauteed or quick-boiled greens.

I feel too many vegetarians and vegans use hot sauce (mostly vinegar and salt) too liberally in cooking and as a compensation for overcooked (read: lacking flavor) vegetables.

It's Jenn again...
It's Jenn again...

I will try plum vinegar on greens--I would not have thought to use it here, but good tip. I like to save the brine from my umeboshi anyway, so adding a bit of rice wine vinegar would do the trick.

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