I had to cook two batches of greens — one chard, one kale — tonight because they had been in our fridge for far too long without being eaten. I figured this is a good time to use my two favorite recipes for each of those superhealthy greens.
My favorite simple kale recipe is based on Bobby Flay’s recipe at this link. Start by sauteing garlic and yellow onion (onion is optional) in oil or water. I add curry-like spices such as cumin, coriander and garam masala at this time, but that is also optional. Then add the kale with some water or vegetable broth. Cover and steam for 5 minutes (this is important to get out the bitterness), then uncover and cook until the liquid is about gone. Add 2 tablespoons of red wine vinegar and salt/pepper to taste.
My favorite simple chard recipe is from the cookbook, Color Me Vegan by the Compassionate Cook, Colleen Patrick-Goudrea. It involves mixing curry paste with non dairy milk. The creaminess is delicious and low-fat. Check it out in the picture below:
What We Eat 