DeeJayDog.TV

April 19, 2009

One of my personal favorite energy boosting dishes. Something I make and eat all the time!

As always, all organic ingredients are encouraged.

Ingredients

1 bunch Collard greens
1 bunch Dino Kale
1 fresh slicer tomato (you could use any tomato in a pinch, but slicers are the best)
2 Tbsp of olive oil
1/4-1/2 cup water
Salt

Directions

First wash produce. I recommend using any product that has grape fruit seed extract in it.
You will need a good sized sauce pan or pot–depending upon how big your bunches of greens are.
Lay collard greens flat on a cutting board, one on top of the other. Once you have them all in place, roll them together and slice in one inch increments.
Do the same with Dino, but you won’t need to roll because they are not as wide.
Place in pan/pot.
Slice tomatoes and place over the top. Don’t stir. Let the layers sit. If you’re making a lot of greens, you may want two tomatoes. Don’t stir!
Add water, oil, and salt.
Place on med-high heat, allow to steam for 15-20 min.
Check them by getting a piece of the stem and trying it. It should be al dente, but juicy and still have its nice green color.
Okay, now you can stir.

Add a squeeze of lemon for a twist, right before you serve.

Tips

Goes great with grilled salmon and fresh dill tartar sauce
Not my favorite left over dish, but will last up to two days in fridge
Great source of phytonutrients
If the leaves turns pale green you have cooked them too far. Perfectly okay to eat, just not as high in nutrient levels. It takes a couple times to feel it out, and its better to under cook and leave the lid on to finish them off.

No Comments