Sauteed Greens, Asian Style

Image by flit via Flickr

We have had an abundance of several types of greens this season, and they are still producing - even after a couple of frosty nights. Last weekend Michael picked some turnip and mustard greens, which I cooked with some Asian flavors. This is a quick, easy dish that is a delicious as it is good for you. Don't be afraid to try different types of greens; there's so much more to life than spinach!!!

Ingredients:

• Fresh greens -- whatever is available: Kale, Swiss Chard, Turnip Greens or Mustard Greens, about 1 to 1-1/2 lbs (serves about 2-3 people)
• 1 sweet onion, halved lengthwise and sliced into thin strips
• 3 cloves of garlic, minced
• 2 tablespoons Canola oil
• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1-1/2 teaspoons sugar
• Dash of rice wine vinegar (white vinegar works fine too)

Directions:

Wash the greens and dry in a salad spinner (you may have to do this in batches). Cut the greens into smaller pieces and set aside. In the meantime, heat the canola oil in a large pot (I use my soup pot) over medium heat and add the onion. Saute the onion slowly until it is lightly browned and carmelized - about 5-7 minutes. Now add the garlic and saute for only about 1 minute, making sure it doesn't burn. Add the greens, blending them into the onions with tongs. You may have to wait until they start to wilt and reduce in size before adding more. Once the greens have wilted and reduced (which only takes about a minute), add the soy sauce, sesame oil and sugar. Blend well, turn down the heat to medium-low and cover; let simmer for about 5 minutes until the greens are tender. Add a dash of vinegar, stir and serve.

Easy Chickpea Salad

Michael and I have been trying to change our diet so that we eat more grains, beans and foods rich in omega-3 fatty acids. We got this idea from several sources, but mostly by reading a couple of books authored by Dr. Andrew Weil.

I've been doing a lot of research on the so-called "Mediterranean Diet." The key foods consumed on this program are whole grains, beans or legumes, rice and pasta and -- of course -- olive oil. It's a very healthy way of eating, as long as it's done in moderation; it is by no means a low-calorie or low-fat diet.

I came across a recipe for Chickpea Salad that is fast, easy and delicious. It took me about 10 minutes to put it together; it's best to prepare the salad the night before so you can refrigerate it overnight to blend the flavors together.

Ingredients:

• 15.5 ounce can of garbanzo beans, drained
• 1/2 red onion, chopped
  
• 1 tomato, chopped
• 1/2 cup chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Dash of red wine vinegar
  
• salt and pepper to taste

Directions

1. In a large bowl, combine the chickpeas, red onion, tomato, parsley, olive oil, lemon juice, vinegar and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.