Recipes :: Greens

Hot 'n' Sour Greens

1 lb. greens (bok choy, kale, collards etc.)
2 tsps. canola oil
2 cloves garlic, minced
1/4 tsp. hot red-pepper flakes
1/4 tsp. dry mustard powder
2 Tbls. rice vinegar
1 tsp soy sauce
1 tsp brown sugar

Wash and drain greens, remove any tough stems, and slice leaves into 1/2 inch shreds.

Heat oil in skillet over medium heat. Add the garlic and red pepper flakes and stir-fry for 1 minute. Add the greens along with the mustard and stir to cost with the spices. Combine the rice vinegar, soy sauce, and sugar and add to skillet. Cook covered over medium heat until vegetables are tender, about 5 minutes. Serve over brown rice.

From Eight Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power, by Dr. Andrew Weil, Random House Publishing Group, July 1998.