Recipe

Southern Style Vegetarian Greens Recipe
Ingredients
1 bunch of greens (I like red chard, but anything will work)
3 cups water

Sauce:
1/3 cup peanut butter
2 tbsp toasted sesame oil (I prefer Japanese)
3 tbsp rice vinegar
2 tbsp GF tamari (or less, to taste)
1/4 tsp cayenne pepper
1 tsp sugar
1 large clove garlic
Juice of one lemon or lime (if desired)

Directions
Cut spine out of your greens, and wash the leaves. Cut them into bite size strips.

Bring your water to a boil in a pot and then put your greens in the pot, in stages if necessary. They will all fit, though! You don’t have to worry about being careful- just smoosh your greens in there. Then cover your greens and lower the temperature to a simmer for 45 minutes up to 2 hours. (No, i’m not kidding.) 45 minutes is probably fine for chard- the really tough greens like mustard greens or collards take a long time to get the desired buttery melty texture.

While your greens are simmering, combine sauce ingredients in a blender or food processor and process into a sauce.

When greens are done, drain them and put them in a pretty serving dish. Pour your sauce over them and serve.

There may be extra sauce, that’s ok, you can get greedy with it or reserve some for another snack- say, a small package of rice noodles with peanut sauce and fresh chopped veggies?)

Notes
The key here is in the long simmer. I’ve always had my greens either crunchy (baked in oven as “chips”) or somewhat chewy, but this is the first time I’ve had them prepared Southern style and while I was initially skeptical the texture is amazing.

The author says if you add a small handful of chopped dried dulse (seaweed) to the greens early on, it will add a salt “pork” type flavor. I don’t know if it’s true, but you can try it.

The sauce is very tasty, but like many of this author’s recipes, not especially subtle. I think I will probably work on tweaking it over the next month or so, but even the original is well worth a try.