Wash each leaf thoroughly to remove grit.
Remove stems, discard discolored leaves.
Chop to speed cooking, Parboil if bitter or strong.
Season simply with butter and salt or make flavor more robust with onions and spices.
Cook until tender. Pressure cook tough greens.
Do not drain; serve in own broth if there is any.
Add milk near the end of cooking to subdue strong or acid flavors.
Other vegetables may be cooked along with the greens, or tofu may be added near the end. Paneer is especially useful and is cubed and added 5 to 10 minutes before the vegetable is done.
Selections may include-collards, mustard greens, spinach, New Zealand spinach, lamb's quarters, chard, escarole, broccoli rabe, kale, beet tops, amaranth, turnip greens, dandelion greens, osome, tatsoi.
Transition by Vegetarianism Rudolph Ballentine, M.D.
No comments:
Post a Comment