Re: Re: Kale & Chard Recipe

[Guest guest]

funny I made something similar to this last night!  I had some fresh collard

greens and sauteed it in water instead of oil, I added some tamari sauce and

added some beans.. served on a bed of brown & wild rice.. it was DELISH! the

rest of the recipe is the same  

 

Patti 

________________________________

To: sproutpeople

Sent: Thursday, March 29, 2012 8:41 AM

Subject: Re: Kale & Chard Recipe

 

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody

[Guest guest]

Thank you for putting the kale and chard recipe on here.  Other than wilting a

bit of spinach for a spinach egg drop soup or putting  sliced endive into soup,

I have never cooked kale or chard and never tasted chard.  I used to open a can

of kale and both my husbands hated the smell (different times on those husbands

LOL).  My mother never cooked chard that I know of nor spinach either.  As a

girl she went out and picked some wild greens for her sister who was too proud

to go pick herself.  Wasn't the gourmet thing back then.  I eat turnip greens

at a restaurant sometimes.  I don't like the spicy greens so I'll go easy on

the red pepper flakes.  I did try a hot red pepper  jelly on Brie on crackers

and that was yummy.  Have put jalapeno jelly on top of a block of cream cheese

and that was good but did have to have a drink handy.  I did a cream cheese

block with crab (from a can drained) on top and then put the cocktail sauce over

the top. 

We ummed and ahed both because it was so good and it was hot but in a good

way.  I have no idea how to do that with unprocessed food, but you may be able

to.  There are recipes for the jelly.  Cocktail sauce is tomatoes and

horshradish and probably sweetner of some kind o so agave could be

substituted. 

 

Your recipe is much healthier.  Thank you so much. 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Thursday, March 29, 2012 9:41 AM

Subject: Re: Kale & Chard Recipe

 

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody

[Guest guest]

I have never had collard greens either.  I led a deprived childhood and

adulthood.  Are the leaves all huge like I have seen on line?  I did see some

that were used for rollups with the other items inside them.  I heard the vein

was tough.  I can't grow them here if they are as large as they look.  It

would look like a jungle.  I will have to look at the store.  Too bad I can't

get one leaf and see what it tastes like.  But when so many of you like it, it

must be pretty good.  Wish I lived closer so I could invite myself over.

Carolyn Wilkerson

 

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 9:48 AM

Subject: Re: Re: Kale & Chard Recipe

 

funny I made something similar to this last night!  I had some fresh collard

greens and sauteed it in water instead of oil, I added some tamari sauce and

added some beans.. served on a bed of brown & wild rice.. it was DELISH! the

rest of the recipe is the same  

 

Patti 

________________________________

To: sproutpeople

Sent: Thursday, March 29, 2012 8:41 AM

Subject: Re: Kale & Chard Recipe

 

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody

[Guest guest]

The ones I got were from freecycle,  I got them for Free! from a lady that

grows them in her back yard.  These are the huge ones you buy in the store but

are YUMMY never the less!

 

Patti 

________________________________

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 11:20 AM

Subject: Re: Re: Kale & Chard Recipe

 

I have never had collard greens either.  I led a deprived childhood and

adulthood.  Are the leaves all huge like I have seen on line?  I did see some

that were used for rollups with the other items inside them.  I heard the vein

was tough.  I can't grow them here if they are as large as they look.  It

would look like a jungle.  I will have to look at the store.  Too bad I can't

get one leaf and see what it tastes like.  But when so many of you like it, it

must be pretty good.  Wish I lived closer so I could invite myself over.

Carolyn Wilkerson

 

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 9:48 AM

Subject: Re: Re: Kale & Chard Recipe

 

funny I made something similar to this last night!  I had some fresh collard

greens and sauteed it in water instead of oil, I added some tamari sauce and

added some beans.. served on a bed of brown & wild rice.. it was DELISH! the

rest of the recipe is the same  

 

Patti 

________________________________

To: sproutpeople

Sent: Thursday, March 29, 2012 8:41 AM

Subject: Re: Kale & Chard Recipe

 

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody

[Guest guest]

i meanNOT the huge ones!!

 

Patti 

________________________________

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 11:24 AM

Subject: Re: Re: Kale & Chard Recipe

 

The ones I got were from freecycle,  I got them for Free! from a lady that

grows them in her back yard.  These are the huge ones you buy in the store but

are YUMMY never the less!

 

Patti 

________________________________

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 11:20 AM

Subject: Re: Re: Kale & Chard Recipe

 

I have never had collard greens either.  I led a deprived childhood and

adulthood.  Are the leaves all huge like I have seen on line?  I did see some

that were used for rollups with the other items inside them.  I heard the vein

was tough.  I can't grow them here if they are as large as they look.  It

would look like a jungle.  I will have to look at the store.  Too bad I can't

get one leaf and see what it tastes like.  But when so many of you like it, it

must be pretty good.  Wish I lived closer so I could invite myself over.

Carolyn Wilkerson

 

To: " sproutpeople " <sproutpeople >

Sent: Thursday, March 29, 2012 9:48 AM

Subject: Re: Re: Kale & Chard Recipe

 

funny I made something similar to this last night!  I had some fresh collard

greens and sauteed it in water instead of oil, I added some tamari sauce and

added some beans.. served on a bed of brown & wild rice.. it was DELISH! the

rest of the recipe is the same  

 

Patti 

________________________________

To: sproutpeople

Sent: Thursday, March 29, 2012 8:41 AM

Subject: Re: Kale & Chard Recipe

 

Hi , sure no problem. The chef handed out printed recipe sheets. I'll

type the whole thing up and put it in this post.

Here you go.

QUICK SAUTEED GREENS

Ingredients:

1 Tablespoon olive oil or canola oil (use whatever oil you usually use).

2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens,

mustard greens, washed (stemps reoved) even though she did use the stems). cut

into shreds.

1 Bunch of scallions, or 2 medium yellor or red onions or shallots

3-4 cloves garlic, minced

1/4 teaspoon salt (if desired)

2 Tablespoons wter

Dash of crushed red pepper or hot sauce, (optional)

Instructions:

1. Heat Oil in large skillet over medium heat until hot

2. Add garlic and scallions or onions or shallots and cook until slightly wilted

(about 1 - 2 minutes)

3. Add the greens, seasonings and water. Stir the ingredients well

4. Cover the pan and cook the greens over low heat for 8 to 10 minutes

(You may want to cook collard greens an additional 2 to 3 minutes) Stir

occasionally.

Nutrients per servings:

Calories ....70

Fat 3 g

Trans Fat 0 g

Cholesterol ...0 mg

Sodium - 130 mg

Carbohydrates - 9 g

Fiber - 5 g

Protein - 4 g

Helpful Info

Slice greens into bite-size shreds by rolling several leaves together. Cut them

into 1/4 inch strips with sharp knife

Don't overcook your greens. Fresh picked greens are tender and cook quickly.

Wash greens well under cold running water to remove sand and soil - then shake

them dry.

Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They

are delicious.

Carrots and beets, cut into thin slices and sauteed with your greens taste...and

look great!!!

Enjoy, Melody