Delicious 2-Step Prep for Almost Any Vegetable
Adapted from Najeea Leslie
This quick and easy preparation is wonderful for kale, chard, mustard, broccoli, or other vegetables. If you prefer a quick sauté in olive oil instead of steaming, that is just as easy and delicious.
- Vegetables and toppings of your choice
Step 1: Steam
- Rinse the leaves and strip them from the heavy stems (or slice the stems finely if you’d like to use them). Chop the leaves very coarsely.
- Put the chopped leaves in a pot with about one-half inch of water and cover it. Steam until the veggies turns bright green —only a few minutes. Overcooking causes them to lose that delightful sweetness and brilliant green color.
Step 2: Top
- Toss in olive oil and a sprinkle of sea salt. Or, generously douse with olive oil, and sprinkle with coarsely ground salt and toasted pumpkin seeds.
- Add a splash of your favorite vinegar or citrus juice and oil. For example, balsamic, red wine, or rice vinegars and olive, walnut, or sesame oils, with a pinch of dried oregano, tarragon, basil, or finely minced fresh garlic.
- Drizzle lightly with tamari soy sauce, rice vinegar, and toasted sesame oil, then topped with a bit of finely grated fresh ginger.
- Add a spoon of sauerkraut with a light sprinkle of tamari soy sauce (careful, both are very salty), and a drizzle of olive oil—delicious, especially with nuts or seeds.
- What else sounds good? Let your imagination guide you!