book: lemon braised market greens

[Guest guest]

hi, Jamie and others, the curry in the dish adds the edge. Curry could be added

to this one too. I'm using those bags of greens more and more often. They pack

such great variety. Good for salads but also good for stir fries like this one.

Jay calls for one bunch russian kale -- which usually run around 1.5 pounds

around here.

 

 

* Exported from MasterCook *

 

Lemon Braised Market Greens

 

Recipe By :Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds red russian kale

or field spinach

or other dark greens

2 teaspoons canola oil -- (up to 4 tsp)

2/3 cup finely chopped onion

1 garlic cloves -- minced

1 small lemon -- juiced

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon sunflower seeds

or sesame seeds

or nuts

 

1. Place the greens in a colander and rinse under cold running water. Remove the

stems and coarsely chop the leaves.

 

2. In a large skillet, heat the oil over medium heat. Add the onion and garlic

and cook, stirring, for 2 to 3 minutes. Add the greens, lemon juice, pepper and

salt and cook over medium low heat until the greens are wilted, about 5 minutes.

 

3. Using tongs, transfer the greens to a shallow serving platter. Sprinkle the

seeds over the top and serve.

 

REVIEW: Cut 'n Clean bags of greens offer convenience and variety for stir fries

like this one. Try the European blend for heartier, chewier greens. I cook the

greens without the lemon juice but with the water clinging to the leaves. Using

the big flat-bottomed wok, heat about half the oil with the garlic. Do not burn.

Add the greens, salt, turbinado sugar, red pepper flakes; and cook, covered, on

medium high -- quickly -- for 2 minutes; then reduce the heat to medium low to

finish cooking. Remove. Add the seeds or nuts and stir up to 1 minute; deglaze

with lemon juice. Add the rest of the oil if desired. Return greens to wok and

stir to toss, coating the greens. Sprinkle with a pinch each of salt and pepper.

Serve at once. Also good with vinegars instead of lemon. Serve with brown rice

and mushrooms. Tie the dishes together with a fresh herb sprinkled on both.

 

The ingredient list was modified to include variations and starting with less

oil.

 

Source:

" 150 Vegan Favorites 1998 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 133 Calories; 5g Fat (26.9% calories from

fat); 7g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 341mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Braising -- the method of cooking ingredients in a small amount of

liquid -- is one of the easier ways to prepare dark leafy greens. Serve this as

a warm salad or side dish.

 

Nutr. Assoc. : 773 0 0 0 0 0 0 0 0 0 0 0

 

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