Introductory Greens - Par Boiled
Par Boiled Greens
Ie Kale, collard greens, spinach, Swiss shard, beet greens
Boil an inch or two of water in a large sauce pan with a small pinch of sea salt.
Turn off water and toss in cut up greens. Allow greens to completely be covered by water. Soak for 2-5 minutes. They will turn bright green.
Remove greens from water with a large fork. Keep water for making broth or drink it.
Place greens in serving bowl.
Options for seasoning include:
- Flaxseed oil and lemon
- Sprinkle with Gomasio (sesame seeds, sea salt and garlic blend)
- Tamari sauce, toasted sesame oil and grated ginger to taste
- Grated carrots and touch of olive oil
- Olive oil and sea salt
- Annie’s (brand) salad dressing, Goddess Dressing for a creamy taste and texture
Mary Liz Murphy, HHC
