greens recipe
I have been experimenting and have a greens recipe that is compliant in that
all ingredients are either neutral or beneficial for both secretors and
non-secretors, type O.
Most people who think they don’t like greens have had them prepared the
traditional way, where leaves, stems and a big ole’ hamhock are thrown in a pot
and
boiled for three hours or more. When that’s done, you get a big pile of
bitter glop, and your house stinks to high heaven.
I tried several substitutions using turkey ham, smoked turkey, and beef
pastrami, and they tasted fine. However, it seemed that finding organic
versions
of these products would be very difficult, so I came up with a non-meat recipe.
The greens taste great as a side dish to meat, so it’s part of a complete
meal anyway.
I made this recipe with collard greens, and also a mixture of 1/2 collards
and 1/2 chard. Chard has a mild flavor, and it’s better if you mix it with
other greens. FYI, Beneficial greens are Collard, Kale, Chard, Beet, and
Dandelion. Mustard greens are neutral for non-secretors, avoid for secretors.
Carrot
greens are an avoid, and we don’t know the status of turnip greens. I did
not try this recipe with Kale, but I think it would be fine. Some greens, like
spinach or bok choy, are too tender. Don’t use this recipe for anything
that’s tender enough to eat raw.
Coryn, feel free to post this if you like it.
Braised Greens
3 TBL. Olive Oil
2 bunches of greens.
1 large onion, diced
2 tsp. chopped garlic
1 tsp. hot red pepper flakes
1 cup pineapple juice*
*SECRETORS ONLY: may sub 1/3 cup organic honey instead of juice
1/2 cup red wine
4 cups stock (stock of a red meat works best, though chicken came out good
too.)
Freshly ground black pepper to taste.
1. Rinse greens well. Cut out stems and thick veins. Then, either tear
leaves into 4-5 inch pieces OR cut into chiffonade (roll up leaves like a
burrito, and slice into 1/2 inch-wide ribbons).
2. Heat a large pot (the one you formerly used to make spaghetti) and add
the olive oil. When oil is heated, add onion, garlic and pepper flakes. Saute
until onion is browned, about 10 minutes.
3. Add juice, wine and stock. As the pan deglazes, scrape up the brown
bits, for maximum flavor in your cooking liquid. Heat to boiling.
4. Add greens and black pepper, and bring back to boil. Don’t worry if the
liquid does not cover the greens initially. Just push them down. They wilt
and shrink quickly, plus they release their own juices, and add to the liquid.
5. When greens start to boil, lower heat so they just simmer. Simmer with
the pan loosely covered, letting some steam escape, but not letting all the
liquid evaporate. Simmer for 20-30 minutes. The time will vary with the
greens,
so test them after 20 minutes.
6. When greens are done, pour them into a colander. Set the colander into a
pan, so you can catch the juices. The pot liquid is full of nutrients, and
will taste good as a broth to drink alone, or use as base for a soup.
7. Season with more salt and pepper, to your taste. I also sprinkled
toasted pumpkin seeds on at this point, and that was good too.
I think you could have fun and try more variations, like grating fresh
ginger, or adding parsley, cilantro (one cup each, chopped), cumin and paprika
(a
TBL. each?) at the simmer stage.
Let me know how this works for everyone.
June 25th, 2007 at 11:59 am
Hi, Donnamae!
Thanks for the great sounding recipe, and the work you did to be sure all
ingredients are compliant. Have you tried adding Applegate Farms Turkey
Bacon to your greens? It is the best turkey bacon I have tried so far, and
it is very good tasting. I think it might add that smokey taste I
associate with greens.
I buy Applegate Farms Turkey Bacon here in a health food store, in the
freezer section. It doesn’t have preservatives. On the East Coast, you
can buy it at Trader Joe’s. I cut it up into serving-size portions and
refreeze. Be careful not to overcook. Yum! Goes good with eggs, too.
Jane
Tucson, AZ USA
June 25th, 2007 at 5:52 pm
Sounds great. Thanks!!!
June 27th, 2007 at 2:53 am
I have been experimenting and have a greens recipe that is compliant in that
all ingredients are either neutral or beneficial for both secretors and
non-secretors, type O.
Most people who think they don’t like greens have had them prepared the
traditional way, where leaves, stems and a big ole’ hamhock are thrown in a pot
and
boiled for three hours or more. When that’s done, you get a big pile of
bitter glop, and your house stinks to high heaven.
I tried several substitutions using turkey ham, smoked turkey, and beef
pastrami, and they tasted fine. However, it seemed that finding organic
versions
of these products would be very difficult, so I came up with a non-meat recipe.
The greens taste great as a side dish to meat, so it’s part of a complete
meal anyway.
I made this recipe with collard greens, and also a mixture of 1/2 collards
and 1/2 chard. Chard has a mild flavor, and it’s better if you mix it with
other greens. FYI, Beneficial greens are Collard, Kale, Chard, Beet, and
Dandelion. Mustard greens are neutral for non-secretors, avoid for secretors.
Carrot
greens are an avoid, and we don’t know the status of turnip greens. I did
not try this recipe with Kale, but I think it would be fine. Some greens, like
spinach or bok choy, are too tender. Don’t use this recipe for anything
that’s tender enough to eat raw.
Coryn, feel free to post this if you like it.
Braised Greens
3 TBL. Olive Oil
2 bunches of greens.
1 large onion, diced
2 tsp. chopped garlic
1 tsp. hot red pepper flakes
1 cup pineapple juice*
*SECRETORS ONLY: may sub 1/3 cup organic honey instead of juice
1/2 cup red wine
4 cups stock (stock of a red meat works best, though chicken came out good
too.)
Freshly ground black pepper to taste.
1. Rinse greens well. Cut out stems and thick veins. Then, either tear
leaves into 4-5 inch pieces OR cut into chiffonade (roll up leaves like a
burrito, and slice into 1/2 inch-wide ribbons).
2. Heat a large pot (the one you formerly used to make spaghetti) and add
the olive oil. When oil is heated, add onion, garlic and pepper flakes. Saute
until onion is browned, about 10 minutes.
3. Add juice, wine and stock. As the pan deglazes, scrape up the brown
bits, for maximum flavor in your cooking liquid. Heat to boiling.
4. Add greens and black pepper, and bring back to boil. Don’t worry if the
liquid does not cover the greens initially. Just push them down. They wilt
and shrink quickly, plus they release their own juices, and add to the liquid.
5. When greens start to boil, lower heat so they just simmer. Simmer with
the pan loosely covered, letting some steam escape, but not letting all the
liquid evaporate. Simmer for 20-30 minutes. The time will vary with the
greens,
so test them after 20 minutes.
6. When greens are done, pour them into a colander. Set the colander into a
pan, so you can catch the juices. The pot liquid is full of nutrients, and
will taste good as a broth to drink alone, or use as base for a soup.
7. Season with more salt and pepper, to your taste. I also sprinkled
toasted pumpkin seeds on at this point, and that was good too.
I think you could have fun and try more variations, like grating fresh
ginger, or adding parsley, cilantro (one cup each, chopped), cumin and paprika
(a
TBL. each?) at the simmer stage.
Let me know how this works for everyone.
June 27th, 2007 at 11:07 am
first of all, if that recipe was sent to anyone more than once, I apologize.
AOL is having problems due to a virus, and my e-mail has been very difficult
to use for the last two days.
Thanks Jane for the suggestion for Applegate Farms Turkey Bacon. We do have
Trader Joe’s here, so I’ll keep an eye open for it.
For those who do have a meat product like a turkey bacon or ham that they
like to use, just add it to the recipe along with the onions. Chop the meat
into
small chunks and brown it along with the onions, garlic and red pepper
flakes. If you use a bacon that is going to give off some oils, then cut back
on
the olive oil, so you don’t end up with greasy greens. I did try both turkey
ham and turkey bacon while I experimented, and it tastes very good. If you add
enough meat, the dish is a complete meal in itself.