Category: Leafy Greens

Sautéed Greens with Pine Nuts and Raisins

7/17/2015

Prep time:
10 minutes

Prep notes:

Cooking time:
10 minutes

Yields:
6 people

Ingredients:

1/4 cup pine nuts
2 tablespoon olive oil
1/2 bunch mustard greens, chopped
1/2 bunch kale, chopped
1/2 bunch dandelion greens, chopped
½ teaspoons sea salt
1/3 cup raisins

Directions:

Toast pine nuts on a cookie sheet in a 325-degree oven for 5 minutes. Set aside.
Heat olive oil.
Add greens, sea salt and raisins. Stir and cook 5 minutes.
Turn off heat, add in pine nuts and transfer to serving dish.

Notes:
Sprinkle with lemon juice before serving.

- See more at: http://www.theliveandbewellcoach.com/saut%C3%A9ed-greens-pine-nuts-and-raisins-0#sthash.vJtr25N5.dpuf

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Broccoli Rabe

7/17/2015

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Prep time:
5 minutes

Prep notes:

Cooking time:
10 minutes

Yields:
4 people

Ingredients:

1 bunch broccoli rabe
2 tablespoons olive oil
2 cloves garlic, chopped
Pinch of sea salt
2 tablespoons water

Directions:

Wash broccoli rabe and cut stems into 1-2 inch pieces.
Warm oil in pan and add garlic, sautéing for a few minutes.
Add broccoli rabe and sea salt, then sauté for about 3 minutes.
Add water, cover and steam for about 2 minutes.
Check for desired tenderness.
If needed, add a bit more water and allow steaming for a few more minutes.

Notes:

Serve with freshly grated parmesan cheese.
For and extra kick add chili flakes

- See more at: http://www.theliveandbewellcoach.com/broccoli-rabe-0#sthash.rvvqe7g1.dpuf

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Brazilian Style Collards

7/17/2015

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Prep time:
5 minutes

Prep notes:

Cooking time:
5 minutes

Yields:
6 people

Ingredients:
2 bunches collard greens
3 cloves garlic
2 tablespoons olive oil
Salt and pepper to taste

Directions:

Wash collards.
Remove leaves from stems, tear leaves in half and stack into piles 4 leaves thick. Roll the stack tightly, turn to the side and cut carefully into very thin strips. Repeat with all collards. The effect is that the leaves will be shredded.
Mince the garlic.
Heat oil in a frying pan and sauté garlic until golden brown, about 30 seconds.
Add collards, salt and pepper and toss quickly for about 3 minutes with tongs or a fork, making sure all greens cook through.
Remove from heat and transfer to serving dish.

- See more at: http://www.theliveandbewellcoach.com/brazilian-style-collards-0#sthash.s3TOubMC.dpuf

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Prep time:
5 minutes

Prep notes:

Cooking time:
10 minutes

Yields:
4 people

Ingredients:
1 bunch bok choy
2 tablespoons olive oil
2 cloves garlic, diced
½ red or yellow bell pepper, diced
Pinch of sea salt

Directions:

Wash bok choy and separate greens from stems, chopping stems into smaller pieces.
Heat oil in a skillet and add garlic, sauté for 1 minute.
Add bell pepper and cook for 2 minutes.
Add stems of bok choy and sea salt and cook until stems become tender.
Add greens and cook until wilted.

- See more at: http://www.theliveandbewellcoach.com/bok-choy-stir-fry-0#sthash.Tzf4fCKQ.dpuf

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Bitter Greens with Walnuts

7/17/2015

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Prep time:
10 minutes

Prep notes:

Cooking time:
15 minutes

Yields:
8 people

Ingredients:
½ cup walnut pieces
1 bunch dandelion greens
1 bunch mustard greens
1 bunch collard greens
1 tablespoon olive oil
4 cloves garlic
Sea salt to taste

Directions:

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.
Wash the greens and remove any coarse stems (especially from collards and mustard greens).
Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.
Drain the greens, lay on a flat surface to cool, and then chop.
Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.
Add greens, walnuts and salt to taste.
Cook until greens are heated through.

- See more at: http://www.theliveandbewellcoach.com/bitter-greens-walnuts-0#sthash.6z6CftFB.dpuf

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Apple Choy Slaw

7/17/2015

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Prep time:
5 minutes

Prep notes:

Cooking time:
0 minutes

Yields:
3 people

Ingredients:
5 stalks of bok choy, chopped
1 granny smith apple, sliced
½ small red onion, thinly sliced
½ cup alfalfa sprouts (optional)

Dressing:

2 tablespoons apple cider vinegar (or lemon juice) 
2 teaspoons honey or brown rice syrup
1 teaspoon ground coriander 
1 teaspoon Dijon mustard
¼ cup olive oil 
Salt and black pepper to taste

Directions:

Combine all ingredients in a bowl.
Prepare dressing in a bowl or shaker container and mix well.
Pour dressing over salad.
Eat immediately. If you are going to serve the salad later on, add the apples just before serving to prevent them from browning.

Notes:

Try cabbage instead of bok choy or carrot slices instead of onion.
Add fresh herbs such as cilantro, parsley, mint or scallions.
Double the dressing ingredients and use on leftover grains

- See more at: http://www.theliveandbewellcoach.com/apple-choy-slaw-0#sthash.BqyWiASR.dpuf

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As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
Warmly,
jani

Sautéed Greens with Pine Nuts and Raisins

Broccoli Rabe

Brazilian Style Collards

Bok Choy Stir-Fry

Bitter Greens with Walnuts

Apple Choy Slaw

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