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Basic Blanched Greens

veggies-cutting-board

  • Prep time: 5 minutes
  • Cooking time: 15 minutes
  • Yields: 4 servings
  • 1 bunch leafy green (kale, collards, bok choy, chard etc.)
  • ½ inch water in a pot
  • Umeboshi vinegar
  • Tamari
  • Flax oil

  1. Heat water in a large pot.
  2. Chop or tear greens into bite-size pieces, removing stems.
  3. Chop stems into small pieces.
  4. When water boils, add stems and cook 1 minute.
  5. Add leaves and cook another 3 minutes.
  6. Strain through a colander and transfer to serving dish.
  7. Add a bit of umeboshi, tamari and flax to taste.

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