Greens are an excellent source of iron, calcium and vitamins. Instead of a kettle of greens simmered in pork fat all day, which can be high fat and high sodium, try this spa-style light version. Serve with black beans and our spa style Corn Custard for a striking combination of colors and flavors.
Ingredients
1bunchgreens(mustard, chard, kale or turnip greens or mixed)
1smallonion(diced)
2clovesfresh garlic(minced)
1tablespoonextra virgin olive oil
1tablespoonbalsamic vinegar
2teaspoonslow sodium soy sauce
black pepper (freshly ground)
Instructions
Wash the greens carefully to remove sand and grit. Remove large or tough stems and chop or tear the greens coarsely.
In a large pot, heat the oil and saute the onion and garlic until translucent, about 5-7 minutes.
Add the greens to the pot and cover for a few minutes. Remove lid and stir gently every 3-4 minutes, replacing lid each time to speed wilting
Cook entire batch 10-15 minutes until greens are thoroughly wilted and softened. If a more soupy, softer consistency is desired, add fat-free chicken broth just to cover and simmer until soft.
Remove from heat, add vinegar, soy sauce and pepper.
INSTANT POT
We successfully tried this dish in our Instant Pot by sauteing the garlic and onions in oil, adding the greens, 1 cup of low sodium chicken broth, plus all the seasonings, and, cooking on manual high pressure for 30 minutes, with a natural release.
Spa Index Kitchen Notes
We use a bag of pre-washed, torn and mixed greens available from our local grocer and from Trader Joe's. If you prefer a smokier flavor, and don't desire a vegan or vegetarian version, you can omit the olive oil and instead pan-fry 2-3 slices of chopped Turkey Bacon. Remove the bacon from the pan and proceed as above, topping the cooked greens with the reserved, cooked Turkey Bacon before serving.
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