Fifty Plates of Greens
If you want to eat more greens, you will love this cookbook!
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Sample Recipes:
Bok Choy Stir-Fry with Red Peppers, Shitakes and Garlic
Bok Choy Stir-Fry w/ Red Peppers and Shitakes
1 bunch of bok choy (about 10 fronds), cleaned and sliced
½ red pepper, cut into slices about 2 inches long
About 10 shitake mushrooms, sliced
3 cloves garlic, minced
About ¼ of a yellow onion, sliced thin
1 tbsp. low-sodium vegetable broth
½ tsp. sesame oil
1 tbsp. red curry paste
A few tbsp. low-sodium soy sauce
Canola oil
1) In a large wok on medium-high heat, add a couple tbsp. canola oil and the onion. Saute until soft. Stir in 1-2 tbsp. of soy sauce.
2) Add the red pepper and sauté a minute or two. Then add the bok choy. Saute about 5 minutes.
3) Add the garlic and then the mushrooms. Saute about another 5 minutes.
4) As a last step, add in the broth, sesame oil, 1 or 2 tbsp. of soy sauce and the red curry paste. Stir everything together.
5) You may add either tofu or cashews (or both) to this dish, if you like. Serve with brown rice.
Two large main dish servings.
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Southern-style Collard Greens
Southern-style Collard Greens
Large bunch of collards, cleaned and chopped
½ large onion, chopped
2 cloves garlic, minced
½ tsp. crushed red pepper
1 tsp. garlic powder
1 tsp. sugar
½ tsp turmeric
½ tsp. celery seed
2 cups reduced sodium vegetable broth
Extra virgin olive oil
1) Saute 1-2 tbsp. olive oil in
large kettle on medium high
eat. Add onion and saute about 10 minutes. Once onion is softened, add garlic and sauté a
minute more. Add crushed red pepper and other seasonings.
2) Add collards and stir. Pour in vegetable broth. Bring to a boil. Then reduce heat to low
and simmer for about 35 minutes.
3) Add salt & pepper to taste.
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