Terry Walters, author of Clean Food, prepares for us a super simple and delicious recipe for dark leafy greens. These greens are a great and tasty way to add something new to your plate that your family will enjoy.
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I think the greatest way to eat clean if you don’t know where to begin is to bring greens into your diet. I told people all the time, “Just go to the store, find one new—item, make it green, bring it home. If it’s kind of coarser, you can sauté it with garlic and make a dressing for it. If it has more water content, you can simply add it to a salad. So today, we’re going to make some dark leafy greens. So here, I’ve got some great looking kale and some bok choy. And I’m going to put together a dressing which is super simple, some olive oil, a little bit of orange juice, this is San-J Tamari which is a natural soy sauce. We’re using some agave nectar today which is a non-sucrose sweetener perfectly safe even for diabetics. We’ve got some Mirin and some apple cider vinegar. Mirin is a natural cooking wine. And we’re just going to whisk this together and add a little bit of ginger. Now, if it’s a good looking ginger root, I like to use the whole thing. I wish you could smell this. And then we’re just going to add it to the greens. Easy, cover that up, turn off the heat and let it breakdown. It will only take two or three minutes. When you go to the store, you can find so many different greens and fall is a great time particularly because they are starting to get super sweet but great here we have some terrific looking dandelion greens. We have some water crest. We have some kale and these are all super, super heart healthy. And as I said if we just throw them into the pot and I have some water crest. Now, the water crest doesn’t take quite so long to cook, so I’m going to let the greens start and once they’ve started we’re going to add this water crest. And you can even see it’s starting to break down a little bit. Give it a toss, throw in our water crest, cover that up. Another minute or so and we’re going to top this with pomegranate seeds which are one of my favorites. And I’ve already prepared this but if you cut this pomegranate in half this is really fun for kids and just hold it over a bowl, half of that out of time, take a wooden spoon and pound on that pomegranate and you will get all the seeds right out of it. Oh, wow! This looks so great. And I’m just going to plate this out. You’ll notice just by using a variety of different greens, you see there’s so much texture to this. We have the nice white stalk of the bok choy, it breaks down. And then we’re just going to top that with our pomegranate seeds, delicious!

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