Green Recipes

Braised Kale:
     You can use kale but rainbow chard is especially good and very tender for young children. Break it from stem but cook the stem pieces in with the greens. Steam it in a frying pan over low heat with 3/4 cup of water and 1t. tamari and 1 T.( Tamari is organic soy sauce. Soy beans are highly sprayed for bugs so tamari is really much better than regular soy sauce.), balsamic vinegar and a pinch of minced garlic. 

Warm Asparagus Salad:
     This is an excellent source of health-promoting vitamins A, C, and E, but it provides 16% of your Daily Value for folate. Prep and Cook Time: 15 minutes
Ingredients:
½ small onion, cut in half and sliced thin
2 TBS light vinegar (rice, apple cider, or white wine)
1 cup hot water
1 bunch asparagus
3 TBS low-sodium chicken or vegetable broth
7½ oz jar of roasted red bell peppers, drained and slivered (or 2 medium red bell peppers, sliced thin)
1 TBS balsamic vinegar
1 TBS extra virgin olive oil
salt and black pepper to taste

     Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients. Heat 3 TBS broth over medium heat in a stainless steel skillet. While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking. When broth begins to steam, add asparagus. Cover and cook for 5 minutes. The outside will be tender and the inside will be crisp. Thinner spears will take about 3 minutes. After about 10 minutes, remove onion from hot water and squeeze dry. Mix together roasted peppers with marinated onion, asparagus, vinegar, olive oil, salt, and pepper. Marinate for 4-5 minutes and serve warm.
Optional: If you use fresh red bell peppers, Healthy Sauté them for 7 minutes and toss with rest of ingredients in place of roasted peppers.
Serves 4