Bitter Greens with Shallots, Garlic and Broth Reduction

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.

• 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

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

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