As we head into the holidays, it’s time to face facts: the next few months are going to be a series of carb-laden marathons, heavy creams, and everything butter-drenched. We’re all going to try, at least once, to justify half a pie and a pint of ice cream as a “balanced meal” because it contains grains, fruit, and dairy. Mashed potatoes will be plentiful at so many meals–hiding the pounds of butter and cream that make them so delightful. One chef recommends a ration of one pound of potatoes to one pound of butter. They’re so good you will cry.
But what if you snuck in some greens between that third turkey sandwich and Aunt Marge’s infamous marshmallow casserole? I know, I know–everyone’s idea of holiday cooking usually includes leafy greens that are drenched in a cream cheese sauce. However, this simple sautéed greens recipe has a shot at holding its own. It’s quick, surprisingly tasty, and almost foolproof. Plus, it’ll help you face that gravy boat with a sense of nutritional accomplishment.
So go on – give yourself a leafy green intermission.
Here is the recipe from John Kriz:
We know that green, leafy vegetables are good for us, but there’s only so much salad one can consume. Many people just steam their greens, maybe adding a bit of butter when serving. Gets boring. What to do? Sautee those greens – and more – as an eclectic side dish at dinner. Want it quick? Yummy? Easy? Read on.
Dice and sautee 2-3 shallots or a small onion in coconut oil for a few minutes. Shallots are anti-inflammatory and antioxidant, help with blood sugar control.
Add a splash of white wine or Madeira. I prefer Madeira as you can buy it cheap, it works great for cooking, and is shelf stable.
Add some diced ginger. A bit less than a tablespoon. Sautee. Ginger is anti-inflammatory and a big help with digestion. Ginger also brightens the meal, and takes a bit of bitterness off some of the greens.
Add Swiss chard, spinach, bok choy, mustard greens, beet greens, collard greens and/or kale. First gently shred it all into manageable sizes. Sautee. Supports heart, bones, brain, digestion – the list goes on. Contains fiber.
Sautee until everything seems done – just a few minutes.
For an extra kick, add some peeled chestnuts during the final sautee. You can also add a slight (slight!) dusting of lemon peel.
Eat.
Total prep and cooking time is around 15 minutes.
Proportions vary depending on taste and number of people. Ginger packs a flavor oomph, so use prudently so it doesn’t overwhelm. Ditto for onion vs. shallots.
You can mix and match the greens depending on availability, taste and cost. But this recipe allows you to eat those nutrition-packed beet greens that all-too-often get composted or – Yikes! – put in the trash.
Other options? Add some finely shredded carrots at the start (require longer cooking time) for crunch and color. Get creative.
