Zingy Creamy Tahini Sauce with Greens

This zingy creamy tahini sauce takes nutrient-rich greens to an entirely new level. Serve atop a hearty whole grain or seed like brown rice, bulgur or quinoa.

Serves: 2

Ingredients:

• 1 tablespoon tahini, stirred well before measuring
• 1 tablespoon low-sodium soy sauce, wheat-free tamari, or coconut aminos
• 1 teaspoon toasted sesame oil
• Juice of ½ lemon, plus more to taste
• 1 to 2 tablespoons water
• 1 large bunch of greens (chard, spinach, kale, collard, etc.), stemmed, washed and dried
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, thinly sliced
• Pinch of crush red pepper (optional)
   

Instructions:

1. In a small bowl, combine tahini, soy sauce, toasted sesame oil and lemon. Whisk with a fork until lump-free. Stir in water gradually to thin the sauce; you want it thinner, but not watery. Taste and add more lemon juice if needed.
    
2. Coarsely chop or tear greens into smaller pieces, about 4 inches long.
    
3. Heat oil in a large skillet over medium-high heat.
    
4. Add garlic and optional crushed red pepper. Stir to keep garlic from burning, about 15 seconds.
    
5. Add greens, a few bunches at a time, tossing with tongs to evenly coat with oil.
    
6. Cook until greens are wilted, about 5 minutes.
    
7. Turn off heat and mix the sauce in with the greens.
    
8. Enjoy immediately.

Easy Speedy Sautéed Greens

Knowing how to quickly prepare nutrient-dense dark leafy greens is a valuable and delicious skill.

Yields: 2 servings

Ingredients:

• 1 large bunch of greens (e.g., Swiss chard, collards, kale, etc.)
• 1 tablespoon extra-virgin olive oil or coconut oil
• 1-2 garlic cloves, minced or thinly sliced
• Few pinches crushed red pepper flakes (optional)
• Pinch of sea salt and black pepper

Instructions:

1. Rinse greens well; tear or cut leaves away from stems and discard stems; coarsely chop*
    
2. Heat a large skillet over medium-high heat
    
3. Add greens, a few handfuls at a time, stirring constantly (tongs work well for tossing)
    
4. Toss in garlic, red pepper flakes and salt (be careful not to burn the garlic)
    
5. Cook until just tender, tossing frequently for about 2 to 5 minutes depending on the type of greens (you may need to add a splash or two of water and/or cover the pan for a few minutes to steam firmer leaves)
    
6. Season with freshly ground black pepper

*For kale and collards, remove and discard the tough, thick center stems.  For Swiss chard, chop the bottom stems and sauté for a few minutes before adding the leaves.