Tom Monte is an easy man to feed. If he’s left to fend for himself, all he really needs is a big pot of boiled leafy green vegetables and some good bread. Inspired by two of his all-time favorite foods, Tom can create the snack he loves the best – a Greens Sandwich.
Unfortunately, I don’t share my husband’s passion for the leafy green. In fact, I have to constantly try to figure out ways to make them really yummy, otherwise, I just end up sharing my portion with the dogs.
Here are a few ideas for how to make those dark green leafys something special. And if you love them the way Tom does, his favorite sandwich recipe is here too.
So, what are ten things you can do with leafy greens? Read on
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Instructions
- Toast or steam some whole grain bread.
- Spread a little mustard on it
- Pile the cooked greens (usually kale, collards, or mustard greens) on generously,
- Season with tamari, umeboshi vinegar, olive oil, and grated ginger.
- If you happen to have some tofu, a slice of that can be nice on there too.
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Ingredients
- 1 tablespoon olive oil
- 2 broccoli stems, skin removed and sliced into matchsticks
- 4 cloves garlic, minced
- 1 tablespoon whole wheat flour
- 4 cups vegetable stock
- 1/2 teaspoon sea salt
- 1 teaspoon white pepper
- 5 cups of a variety of greens
- Tamari to taste
- Umeboshi vinegar to taste
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Instructions
- In a large soup pot, heat oil and sauté scallions and garlic until scallions are soft.
- Stir in flour and cook for a few minutes, while adding vegetable stock, salt, and pepper.
- Add the greens and simmer for 15 minutes, or until the greens are tender.
- Add a little tamari and umeboshi plum vinegar to taste.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup potatoes, diced
- 1 cup vegetable stock
- 1 tablespoon dried curry powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon kuzu, dissolved in a little cold water
- 1 pound greens
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Instructions
- Heat oil in the soup pan.
- Saute onion and garlic until tender.
- Add potatoes and vegetable stock, cover, and simmer until potatoes are tender.
- Add curry powder, salt, and pepper.
- Add kuzu and keep stirring until sauce begins to thicken. If you want it thicker, dilute more kuzu in cold water, adding to the pot when diluted. Stir until thick.
- Add greens, cover again, and simmer until greens are cooked.
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Instructions
- Fill a 4-quart pot with water.
- Place the watercress and the potatoes in pot and bring to a boil. Turn flame down.
- When potatoes are soft, use a hand blender and make the soup one consistency.
- Take out a little of the liquid and dilute some miso in it. Add miso to taste. This soup needs more salt than most soups.
- Return to the pot and simmer (don’t boil) for a few minutes. Enjoy!
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Ingredients
- 1 bunch mustard or turnip greens
- ½ cup tamari
- 2 teaspoon brown rice syrup
- 2 tablespoons roasted sesame seeds
- 1 tablespoon fresh grated ginger
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Instructions
- Wash greens and cut into very small pieces.
- Place in a jar, packing them firmly.
- Mix tamari with brown rice syrup, place in a pan, and bring to a boil.
- Simmer until brown rice syrup disappears.
- Add roasted sesame seeds to the jar with the greens.
- Then add grated ginger and tamari mixture to the jar.
- Cover and refrigerate for at least one day.
- They will keep for one week in the refrigerator.
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Instructions
- Place tahini and umeboshi paste in a pot, add a little water, and stir until well mixed.
- Pour on top of cooked leafy green vegetable.
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Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic sliced
- 1 onion
- Salt to taste
- Red pepper flakes
- 1 bunch collard greens cut small
- Some lemon juice
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Instructions
- Place the oil, garlic, and onion in a skillet.
- Add a pinch of salt and red pepper flakes and sauté for a few minutes.
- Add collard greens, a pinch of salt, and sauté until the collards are soft but still green.
- Squeeze some lemon on the collards and serve.
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Ingredients
- 4 tablespoons sesame oil
- 5 teaspoons ginger, minced
- 2 cloves garlic
- 2 tablespoons tamari
- 4 teaspoons brown rice vinegar
- 2 pounds Asian greens, such as bok choy, mizuma, or watercress
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Instructions
- Heat the oil and add the ginger and garlic, sautéing for a minute or two.
- Add the greens, tamari soy sauce, and sauté for a few minutes, until the greens are tender but still green.
- Add brown rice vinegar at the end of cooking.
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Ingredients
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Instructions
- Bring a pot of water to a boil and cook each of the vegetables separately.
- Then place a few leaves of the collard greens on a bamboo sushi mat.
- Place a few cabbage leaves on top of the collards.
- Then put a strip of watercress and one carrot stick on the edge closest to you.
- Use the mat to roll the vegetables.
- After the veggies are rolled, squeeze to let out any excess water.
- Cut into small rounds. Good with some dipping sauce. Maybe umeboshi paste and sesame tahini, mixed together. Yum.
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Instructions
- Put all the ingredients in a serving bowl and mix together.
- Let it marinate for ten or fifteen minutes before serving
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