1. Home
  2. Food & Drink
  3. Whole Foods Cooking

Bitter Greens with Shallots, Garlic and Broth Reduction

By , About.com Guide

Dandelion Greens

Jody Hoy
Particularly good in the spring when young greens can be found in abundance, this quick broth-sauté is cleansing for the lymph system and liver. It is blood building and a great overall tonic for the digestive system as well. Try using mustard, dandelion, arugula, turnip, broccoli rabe, baby kale or baby collards. Serve as a side dish or toss with whole wheat pasta or soba noodles.

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

  • 1 tablespoon sesame oil
  • 1 large shallot, sliced
  • 2 cloves garlic, finely chopped
  • ½ pound young greens, cut into 1-inch strips
  • ½ cup vegetable stock
  • 2 teaspoons tamari

Preparation:

Heat oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, for 1 minute.

Add greens, and toss gently to begin wilting them.

Add stock and tamari. Continue cooking until broth has reduced by about half and greens are tender, another 4 minutes.

Serve with remaining liquid drizzled over greens.

Serves 4

Copyright 2006 by Jen Hoy

User Reviews Write Review

Explore Whole Foods Cooking

About.com Special Features

Holiday Leftover Ideas

Recipe ideas to turn your leftovers into a delicious meal. More >

All-Star Football Food

Try these gameday recipes that are sure to please any fan. More >

  1. Home
  2. Food & Drink
  3. Whole Foods Cooking
  4. Side Dishes
  5. Vegetables
  6. Bitter Greens with Shallots, Garlic and Broth Reduction

©2009 About.com, a part of The New York Times Company.

All rights reserved.