My “Waterless Greens” Recipe
Well, “almost waterless” :) This is how I cook almost every type of green veggie I buy, almost every time. Vegetables cook in their own juices, releasing heavenly flavors that could not come out any other way. This method also saves water versus other methods (I’m looking at you, California!), and doesn’t need any oil to make it taste good.
Your choice of green vegetable:
1 bunch of kale, OR
1 head of broccoli, OR
1 bunch of asparagus, OR
1 bag of brussels sprouts, OR
1 similar-size unit of any green vegetable
2 tablespoons of water
Sea salt to sprinkle
Frying pan with lid
Chop the veggies into bite-size pieces
Add the water to the pan, cover, and heat on medium-high for one or two minutes, bringing to a scald (just below the boiling point)—you’ll see small bubbles and steam start to appear
Uncover; add the greens and a pinch or two of salt
Cover again, turn heat to low (this is important, or you’ll "burn baby burn!”), and cook for five to ten minutes (depending on vegetable density), keeping watch and stirring once
When you see your veg turn bright green, remove the pan from heat, and remove your veggies from the pan (otherwise, they’ll lose their color). Plate and eat!
Experiment with more or less cooking time to see what you like best. I like my greens slightly charred at the edges.
I would love to hear your thoughts!
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