Greens 3 Ways
Cranberry Crunch Green Ribbons
Green ribbons (chard, kale, collards, cabbage, spinach)
Dried cranberries (apple juice sweetened)
Raw nuts/seeds (pecans, walnuts, pumpkin seeds)
Heat a bit of water or broth and saute onions until slightly soft. Add greens and cook just until wilted. Add cranberries and a squeeze of citrus juice. Serve topped with nuts/seeds.
Napa Cauliflower Colcannon w/Leeks
Cauliflower florets, steamed
Heat fat and sauté leeks slightly, add cabbage and wilt. Season with turmeric, salt and pepper. Using a blender, puree steamed cauliflower and almond butter with garlic until smooth. Top creamed cauliflower with sautéed cabbage and enjoy!
Shredded Beets and Greens
1 bunch beets; leaves cut into ribbons, stems chopped and roots shredded/grated
1 onion, sliced
1 orange, juiced and zested
1 tsp mustard
Real salt, to taste
Add onions to a hot pan and steam sauté until slightly soft, adding water as necessary to prevent sticking. Grate the beets with a hand grater or in a food processor. Add the beets to the onions and sauté for about 2 minutes. Add the greens and stir well. Cover and cook on medium-low heat until greens are tender. Mix together the orange juice, mustard and salt. Drizzle over cooked beets and beet greens just before serving. Top with zest and pecans. Serve hot.
- Buy Greens
- Soak and Wash Greens
- Slice Greens Into Ribbons
- Store Greens Wrapped In A Towel (vented plastic bag, loosely covered bowl etc.)
- Eat Greens
- Smile and feel alive!
Alternately: Lightly steam and cool greens before storing.
Try Green Ribbons and…
squash(or sweet potato)+cranberries+walnuts+coconut aminos+shredded coconut
black beans+corn+sweet potato+avocado+cilantro+lime