Sweetly Simmered Collards

If your habituated to salads and steamed veggies, here’s a real treat in store for you. Simmering vegetables in just a little water enhances their sweetness. Start out with the veggies listed below or freely substitute with cauliflower, broccoli, zucchini, 2-inch slices of corn-on-the-cob, daikon or tender turnips. Serves 2.

1 onion, cut in chunks
1 carrot, cut in
3 cups chopped collards, kale, bok choy or green cabbage
Sea salt
Extra virgin olive oil
Lemon juice or balsamic vinegar to taste

Place water in a medium sauce pan to cover the bottom of the pot by 1/3 inch. Add in layers the onion, carrot and then greens and salt. Bring to a boil, cover, reduce heat to medium and simmer for 7  minutes or until the vegetables are fork tender. Add additional water if necessary. Dress with oil and lemon juice. If any liquid remains, reserve it for another use.

May you be well nourished,

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©2015 Rebecca Wood