MAKES: 4 (¾-CUP) SERVINGS • DIFFICULTY: easy
If you wish, transform this recipe into a main dish by adding about 2 cups of cooked white beans and serving over quinoa or black, red, or brown rice, or tossing with 100% whole-grain or bean pasta.
⅓ cup Vegetable Broth or water
3 to 4 garlic cloves, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ to ½ teaspoon red pepper flakes
2 teaspoons white miso paste
10 to 12 ounces dark leafy greens, tough stems removed, then chopped
Ground black pepper
Combine the broth, garlic, basil, oregano, and red pepper flakes in a large pot and bring to a boil over medium-high heat. Lower the heat to medium and cook for 1 minute to soften the garlic. Stir in the miso and then add the greens, cooking until they wilt, 2 to 6 minutes depending on the type of greens. Serve hot sprinkled with black pepper to taste.
1. Add raw greens (kale, spinach) to a smoothie.
2. Sauté them (chard, kale, arugula, escarole, spinach) with garlic, raisins, or nuts.
3. Add them (chard, spinach, Asian greens, arugula) to a soup.
4. Steam and top them (kale, spinach) with a sauce.
5. Bake them (kale) into chips.
6. Pair them (chard, collards, spinach, watercress) with beans and whole grains or pasta.
7. Purée them (spinach, watercress, arugula) into a dip or sauce.
8. Add them (spinach, watercress) to a sandwich or salad.
9. Braise them (collards, kale) and drizzle with balsamic vinegar.
10. Stir-fry them (Asian greens, arugula, kale) with ginger and sesame seeds.