Thursday, June 25, 2015

Cooking Greens

Organic Bubblegum Chard from my garden!
I honestly never ate greens before I became a plant-based eater (save creamed spinach!). Now, I absolutely LOVE them! Make sure to always buy (or grow) organic greens. That includes all green leafy vegetables like spinach, kale, chard, mustard greens, all lettuces, etc. because the conventional varieties are top on the "dirty" list for pesticide contamination.

I love to cook my greens in my pressure cooker. I have found that the easiest way to wash them is to rinse each large leaf (except for small greens like spinach) individually, then tear them off the stalk and into pieces.

I cook my chard (with 1/4 cup of water added), for example, for five (5) minutes on pressure with quick release. They come out perfect! Some people like theirs cooked less, so you may need to experiment. I always drain my greens well and press as much water out of them as I can.

And, I love to top my greens with 4% acidity balsamic vinegar by Napa Valley Naturals. It is very mild, sweet, and tastes amazing on greens.

If you want, you could saute them with some garlic or onions, I'm sure that would taste delicious as well.

1 comment:

  1. I love that same vinegar! I mix it with hummus and a little water to make a salad dressing, too. Thanks for your great recipes!