Delicious 2-Step Prep for Almost Any Vegetable

Season: Winter

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

  1. 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.
  2. 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!


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