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Copyright Leslie Cerier 1996, originally published in The Quick and Easy
Organic Gourmet by Leslie Cerier
Sauté of Garden Greens |
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Serves 4-6
Time: 15 minutes
1 1/2 tablespoons extra virgin olive oil
3 cloves of garlic, sliced or minced
2 onions, sliced
pinch of sea salt or 1/2 teaspoon of umeboshi vinegar
1 large bunch kale, rinsed and sliced into bit sized pieces (about 2
quarts)
2 teaspoons dried basil or 2 tablespoons fresh, minced
2 teaspoons dried oregano or 2 tablespoons fresh, minced
2 teaspoons dried thyme or 2 tablespoons fresh, minced
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Option #1: Omit the salt. Add 2 tablespoons of rinsed Gaeta capers, 1 pound
sliced firm tofu, and 4 tablespoons white wine such as Four Chimney's Cooking
Wine with garlic before adding the herbs.
Option #2: Add a cup of sliced white or wild mushrooms (fresh shiitake,
oyster, cremini, or other).
Option #3: Add fresh or marinated sun-dried tomatoes and peppers.
Heat a wok or heavy skillet. Add and sauté onions, pinch of salt, and garlic
in oil for 3 minutes. Add kale and sauté until tender (5-10 minutes).
Season with herbs. Stir fry and taste. Adjust the seasoning if necessary.
Serve immediately. |
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