A wonderfully healthy, beautiful, and tasty way to use collard greens, balanced by sweet beets and carrots—a great way to get your daily rainbow of fresh produce.
Recipe Ingredient Details:
1 bunch collard greens (6-7 ounces )
1 small red beet
1 small golden beet
1 small turnip
1 medium carrot
1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic (crushed or minced )
2 tablespoons water
1 tablespoon low-sodium tamari
1 tablespoon mirin, sherry, or white wine
1 tablespoon ume plum sugar (or more to taste )
Wash greens and shake dry. Remove tough stems and discard. Stack leaves, roll, and cut crosswise into thin ribbons (chiffonade). Wash beets, turnip, and carrot, but do not peel; cut into fine matchsticks.
Heat large heavy skillet over medium flame. Add oil and heat for a few seconds. Add onion, stirring frequently until softened and translucent, about 7 minutes. Add beets, turnip, and carrot and stir to coat about 1 minute. Add greens (if skillet is too small to fit all greens at once, add a portion at a time and allow them to wilt a bit before adding more). Stir greens to coat in oil and vegetable mixture. Add garlic, water, tamari, and mirin or wine. Stir to combine; cover for 5 minutes, or until greens are wilted but still retain bright green color. Remove from heat and toss with ume plum vinegar. Season to taste with salt and pepper and serve immediately.
Recipe Additional Notes:
PER SERVING: 70 cal, 45% fat cal, 4g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 355mg sodium
Tue, 2013-01-01 19:11