Asian Greens

Asian Greens (serves 2-4) *adapted from Mary McDougall

  • 2 large bunches kale, Swiss chard, collard greens, or a combination including some cabbage

Asian Dijon Dressing:

  • ¼ cup Coconut Aminos
  • ¼ cup rice vinegar
  • ¼ cup filtered water
  • 1 tablespoon Dijon mustard
  • 1 garlic clove
  • 1-inch piece fresh ginger

Chop the greens and add to a large pot with about ¼ cup filtered water, or a little more. Bring to a boil and then cover and turn to low heat.

Cook, stirring occasionally, until wilted (about 5 to 7 minutes).

Drain and toss with Asian Dijon Dressing.

While the greens are cooking, add all the dressing ingredients to a high-speed blender and process until smooth (45 seconds to 1 minute).

NOTE: The greens mixed with the dressing are great chilled for serving later.