Mixed greens for a quick side dish on Meatless Monday

Categories: Meatless Monday

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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.

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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)

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

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


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3 comments
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.

SaltIsTheSpiceOfLife
SaltIsTheSpiceOfLife

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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