Recipe

Velvety Green Couils

Accompanying newsletter: Too Much Salad?

Here’s a concentration of leafy greens that is energetically potent and deeply satisfying. This puree will astound you with a flavor depth that a green blender drink or lightly cooked greens can’t approach. Yes, the greens are well cooked and so their heat-sensitive enzymes and B and C vitamins are lost. That’s all. Their minerals, flavor, fiber and essence are concentrated making this an extraordinarily gratifying dish.

If ever you’ve extra greens, it’s a great way to use them up. Or, if your greengrocer discards daikon, turnip or radish greens, ask him to save some for you. Serve green velvet as a side dish or use as a spread for crackers or bruchetta. Thanks to cookbook author Debra Daniels-Zeller for inspiring this dish.

Serves 4 as a side dish
Serves 8 as a spread or dip

1 tablespoon sesame oil
1 small yellow onion, chopped
3 to 4 cloves garlic, minced or pressed
6 cups chopped kale, collards, or beet, turnip or radish greens; stems removed
Juice ½ lemon
2 tablespoons tahini
2 tablespoons miso (or ½ teaspoon unrefined salt)
½ teaspoon hot sesame oil or to taste

Sauté onion and garlic in sesame oil until the onions are soft. Add and sauté greens until they are wilted. Add just enough water to cover the bottom of the pan, add a pinch of salt and cover and cook over medium heat for 12 to 15 minutes or until the greens are very soft. Check periodically and add a few more tablespoons water if necessary. If water remains, cook uncovered until it evaporates.

Remove from the heat and place in blender. Add lemon juice, tahini, miso and hot sesame oil and puree until smooth and creamy. Serve as a side dish or as a spread or a dip.

May you be well nourished,

Rebecca Wood