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Creamy Sesame Greens

By Kate Rowe, November 9, 2012  |  Meet the Blogger  |  More Posts by Kate Rowe

Creamy Sesame GreensHave you eaten your leafy greens today? Not only are greens tasty, they’re also a “nutrient dense” food — that means they are packed with nutrients compared to their total caloric content. And they’re easy to make, too. One of my very favorite recipes featuring leafy greens, such as collards, kale or mustard greens, is Creamy Sesame Greens.

This recipe is simple, very quick to prepare (we’re talking 10 minutes), and goes well with just about everything. Serve these greens alongside, on top of, or underneath beans, lentils, chicken, fish, veggie burgers and more. This recipe takes just two easy steps: HSH

  1. Prepare and cook the greens: Since the stems of greens like collards, kale and mustard are tough, you want to remove these by simply stripping them out. You can juice the stems, chop them and save for a stir fry, or compost them. Make a stack of leaves and use a large chef’s knife to cut them into smaller pieces. Fill a big bowl with water, add the chopped leaves and swish them around to remove any dirt and grit. Heat your skillet, add a little water, then lift the leaves out of the bowl, leaving the dirt behind, and add the greens, with water still clinging to the leaves, to the skillet. Cook the greens, stirring occasionally, until they’re tender, about 5 minutes. The cooking time will depend on the type of greens you’re using, so just keep an eye on them and check them until they’re wilted and tender when you taste a leaf.
  2. Make a simple three-ingredient sauce: Whisk together tahini (ground sesame seeds, look for it near the nut butters), orange juice and garlic. Tahini adds richness, orange juice adds sweetness, and garlic adds a savory sharpness. The combo of these ingredients is a nice companion to the bitterness of the greens.  Drizzle the sauce over the greens and you’re ready to serve.

The sauce is also great on salads and other dishes. What are some of your favorite ways to eat leafy greens? Post a note in the comments to share your ideas!

 

3 Comments

Comments

Joe @ Eden Kitchen says ...
I love to make pesto with leafy greens. Recently I made a delicious Cavalo Nero Walnut Pesto and had it with Spelt Pasta: http://edenkitchen.com/spelt-pasta-with-cavalo-nero-walnut-pesto/
11/09/2010 6:55:51 PM CST
Susan at eatlittleeatbig says ...
For chard, I love a salad with asian leanings: http://eatlittleeatbig.blogspot.com/2010/09/asian-chard-salad-with-mushrooms-and.html For collards (or really any similar green), stuffing them works best for me: http://eatlittleeatbig.blogspot.com/2010/09/somewhat-southern-stuffed-collard.html
11/10/2010 11:50:18 AM CST
Katie says ...
I know it sounds kind of odd, but my favorite thing to do with kale is to put it in tomato sauce. It adds texture and extra vitamins and a little bit of extra flavor.
11/11/2010 9:24:48 AM CST