When it comes to health goals, I would say that on the top of most people’s list is to ‘eat more vegetables.’ We all know they are rich in nutrients and anti-oxidants, can boost immunity, and aid in other goals like losing weight and increasing energy. That being said, they’re not always the most convenient food group to grab when we’re on the go, and can seem difficult to prepare.
That’s why I love this simple recipe for pan-steamed greens. It’s a really easy way to cook up a mess of leafy vegetables that requires minimal time, effort (and dish washing). The greens cook up in one big pot with a cover, and are ready to eat in about 10 minutes from when you begin.
I like to serve them as a side dish, or with quinoa and chickpeas. I use leftovers stuffed inside a wrap or thrown into a soup or salad.
You can use all one type of green, but I like to mix and match. Sweeter greens, like chard or spinach, help offset pungent greens like mustard or dandelion. My favorite blend is red kale, rainbow chard, and dandelion greens.
2-3 leeks, chopped and washed well
1-2 tablespoons olive oil
2-3 bunches of greens (kale, collards, chard, mustard greens, spinach, etc)
¼ teaspoon sea salt
1 cup cooked quinoa
Chop greens into bite size pieces. Place in a large bowl, fill with water, and use hands to move greens around in water to clean them. Drain water.
Heat a large pot over medium heat. Add oil and saute leeks, stirring occasionally – about 3-5 minutes. Add greens – that are still slightly wet – to pot. Cover for to 2-3 minutes. Remove lid and stir until greens turn bright green and slightly wilt. Season to taste with lemon, additional olive oil, salt and pepper. Remove from pot and serve.