Wash and slice a green and place in a steamer or in a small amount of boiling water. Cover and steam several minutes until tender but still bright green.
If you are steaming several greens, cook each separately to ensure even, proper cooking. The greens may be mixed after cooking.
Also stems take longer to cook than the leafy parts and are best steamed separately or chopped finely if cooked with the leafy portion.
You may save the cooking water for vegetable stock or for use in a sauce.
BLANCHED GREENS: Place 2 -3 inches of water in a pot and bring to a boil. Place the greens in the water, cover and boil 1-2 minutes or less, depending on the green, until the vegetables are tender but still have a crisp texture and a deep, vibrant color. Remove, drain and place in a serving bowl.
Choose greens for regular use from the following list:
And if that isn't enough variety for you, choose from the following list often:
Basic Italian Dressing
- 1/4 cup org. olive oil
- 1/4 cup org. vinegar (apple cider, red or white wine, balsamic) or lemon juice or combination
- sea salt, black pepper
This is a basic dressing for green salads. You may add herbs such as oregano, garlic and dill. I prefer it plain as it brings out the taste of the vegetables. The measurements are approximate. At times, depending on the salad ingredients, you may need to add proportionately more or less vinegar or olive oil. If you have a skin condition, use less often.
Pumpkin Seed Dressing
- 2 cups roasted pumpkin seeds
- 2 cups fresh parsley finely chopped
- 2 cups water
- 1-2 umeboshi plums
- 1/4 cup pickle/sauerkraut juice
- 1/4 teaspoon light miso
Roast the pumpkin seeds over medium heat. Then blend all the ingredients including the roasted pumpkin seeds. It is a tangy dressing that jazzes up greens, salad, pressed salad, grains and beans.
Tahini Lemon Sauce
- 2 Tablespoons of tahini
- Enough water to form a thin paste
- 1 Tablespoon of lemon juice
- 1 Teaspoon of shoyu
Heat tahini and water over low flame until a smooth thin past is achieved.
Add shoyu and cook another minute. When cool add lemon juice. Great over grains or patties.
- 1 square tofu
- 1 T. tahini, roasted
- 1 tsp. Umeboshi paste or
- ½ umeboshi plum
- 2 tsp. umeboshi vinegar
- minced green onions, or parsley, or other fresh or dried herbs
Blanch tofu in boiling water for 1 minute. Remove from water. When the tofu has cooled down, place in a food processor with the tahini, umeboshi and puree until the tofu is smooth and the ingredients are well combined. Then add enough water to create a pourable consistency. Adjust seasoning and add desired herbs.
- 1/3 cup orange or tangerine juice
- 2 Tbsp Balsamin Vinegar
- 1/2 tsp Lemon Juice
- Salt and/or Pepper to taste
Whisk the ingredients. Pour over salad, raw or pressed, or greens or beans.