Steamed Greens Recipes

STEAMED GREENS

Steps:

• Cut or tear greens into large bite size pieces.
• Bring water to a boil water before adding vegetables, to ensure a quick and thorough steaming.
• Steam for 5 minutes, add vinegar, toss and serve.

HONEY-MUSTARD STEAMED GREEN MEDLEY

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

STEAMED COLLARD GREENS

Steps:

• Use a sharp knife to carefully remove the stems. Discard the stems.
• Then, chop the collard green leaves into 1-2″ pieces.
• Add the collard greens to a strainer and rinse well to ensure all dirt is removed from the leaves.
• Shake dry, but do not dry completely. The remaining water on the leaves will help steam them.
• Add the collard greens to a dutch oven. Cover and cook for 10-12 minutes, adding a splash of water during the cooking process, if need
• Cook until the leaves are tender. Remove the leaves from the pot.
• In the now empty pot, add the olive oil, raisins, garlic, and red pepper flakes
• Cook over medium heat for 2-3 minutes
• Add the collard greens back to the pot and stir for 1 minute until warmed and evenly coated
• Transfer to a serving dish, sprinkle with chopped almonds, and season generously with salt.

STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE

Steps:

• Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
• When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
• Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
• To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
• Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.