I am frequently surprised by the fact that I’m not yet sick of eating hearty winter greens. It’s true, I’m not, although I make no promises that I won’t be in another few weeks when I begin to pine for the fresh pole beans and beets and spinach of spring which I will have to continue to wait for. Then I’ll move on to wanting fresh, juicy summer tomatoes and squashes, basil and dill. Until then, I’ll keep on trying new recipes for my winter veggies, and working on the layout of my garden for the spring. I’m thinking that raised boxes may be in order this year, if I can just get my act together and build them.
While looking through some recipes on Whole Foods’ website I came across this one and thought that it would make for a great side to some simple white fish. Then I did my usual and got carried away trying to pair flavors & themes in foods and ended up marinating the simple piece of haddock in a store-bought ginger-garlic-soy sauce before baking it. And I kept going from there….
2 tablespoons chicken or vegetable broth
2 tablespoons water
6 cups chopped kale, chard and/or collard greens
2 tablespoons tahini
2 tablespoons orange juice
1 clove garlic, finely chopped
- Heat the broth in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes.
- In a large bowl, whisk together tahini, orange juice, water and garlic. Add hot greens, toss to combine and serve.
On this particular evening I also steamed up some fingerling potatoes and sliced sweet potato. I took the steamed starches and tossed them in non-fat sour cream which had been mixed with Chinese 5-spice. This made for an interesting flavor combination (as Chinese 5-spice includes cinnamon, fennel, licorice root, white pepper, etc.)