From the Kitchens of Cheesecake Farms
Better, faster, fresher, cheaper - healthier
Cooking the new old fashioned way
|Grilled salmon served|
on a bed of Quick Cooked Kale
It not unusual for people to roll their eyes and shun greens when ever they're served.
Even for Southerners raised on greens, sometimes, the way they're prepared makes them un-appealing. It all depends on who's doing the cooking and how fresh the greens are.
Here in Virginia, we have a long tradition of dumping greens into a big pot of water, throwing in a piece of fat back and cooking the heck out of them. What's left is a worn out mass that's served with the "pot liquor" and plenty of biscuits to sop up the broth.
By today's standards, cooking greens all day with high fat, high salt bacon may not be the healthiest way to prepare them but to old fashioned taste buds, it can certainly be good.
Greens, in case you're from the north and don't understand southern speak, can be an leafy vegetable. Collards, kale, mustard greens, turnip greens are a few. There are more.
This recipe is certainly radical when it comes to cooking greens - kale in this case. It's a quick cook, stir fry method using soy sauce (or aminos) for flavoring.
Now, before you fat back and long cooking traditionalists roll your eyes at me, why not give it a try?It's healthy and it's good!
Quick cooked greens - now that pretty radical!
|Remove the leave from|
the stem by starting at
the top and pulling down.
Serves 4 to 6
|This much damp kale.....|
Remove the stems from the kale. Break or cut into bite size pieces. Wash well. Drain but do not dry.
|Cooks down to this.|