Pages

Saturday, September 1, 2012

Asian Sauteed Collard Greens

Eat your greens! is a resounding cry that nutritionists will tell anyone trying to eat a more healthy diet. And while this is true, the caveat to this suggestion is dark leafy greens like kale, spinach and collard greens also contain what are known as fat soluble vitamins such as vitamins A, D, E and K. In lay terms this means that eating those cooked greens along with a little of bit of healthy fat is the best way for your body to extract those vitamins from your food. Without the fat, the vitamins will pass through your system and eating your greens was all for naught!

Healthy fats are the non-saturated ones such as olive oil, seed and nut oils - sunflower, safflower, peanut - or even coconut oil. So sauteing your greens in a little oil and adding some seasonings is a great way to ensure you get all of the benefits of those great greens.

This is a quick saute that comes together in seconds and tastes great. I often make this saute without the Asian flavorings, but sometimes my cravings for soy sauce and sesame oil know no bounds! You can eat this as a side dish or roll it up in a rice paper roll or even a tortilla, flagrantly disregarding international culinary boundaries, it's all up to your taste buds. 

Asian Sauteed Collard Greens
(serves 2-3)

1 bunch collard greens
6-8 cloves garlic, chopped
2 tablespoons safflower oil (or sunflower, coconut, peanut oil)
1 teaspoon soy sauce
1/2 teaspoon sesame oil

Cut tough stems out of greens and discard. Lie leaves flat on top of each other in a stack and roll tightly like a buritto. Cut in ribbons, cutting edges finely to create shreds. Heat wok on high heat until smoking, add cooking oil and heat until smoking. Add garlic and cook 30 seconds until it begins to brown. Add greens and toss with garlic to coat until greens begin to glisten and darken. Add soy sauce and sesame oil and toss another 30 seconds. Serve immediately.

Hugs!

Recipes currently inspiring me:

Cozy Collards and Tempeh at Post Punk Kitchen
Stir Fried Noodles with Chicken, Mushrooms and Green Beans at Sidewalk Shoes
Corn Avocado Salad with Black Beans and Barley at Eats Well With Others

1 comment:

Pam said...

I am always looking for Asian side dishes! This is perfect.