Garlic Greens over Quinoa
If you’ve never eaten a vegetable like chard or kale, this is the time to try it out! Both greens can be harvested year round, so they are great for winter recipes. If you’ve ever had hesitation about tasting these good-for-you greens, this easy recipe will change your mind.
High in protein and amino acids, Quinoa is an acient whole grain that can be substituted for rice. I use Alter Eco Fair Trade red quinoa from Bolivia, purchased at Brighter Day, but any type can be used. Fair Trade products benefit small farms, improving their techniques and working conditions.
Ingredients
For Greens:
1 large bunch kale or chard
6 cloves garlic, chopped
1/4 cup red wine vinegar
3 tbsp olive oil
1 tsp salt
For Quinoa:
1 tbps oil
1/4 cup mushroom, chopped
1/2 cup quinoa
1 cup water
1/2 boullion cube
Small bunch cilantro, chopped (optional)
Preparation
1. Combine quinoa, water and boullion cube in pot. Heat on high until boiling. Reduce heat and cover until all water is absorbed. Add mushrooms, cilantro and salt and pepper to taste. Stir and set aside.
2. To prepare greens, separate kale leaves from thick stems. Add water to a pot until it’s about 1/2 in deep. Add salt and heat on high until boiling. Add greens and cover. Cook for about 15 min, stirring occasionally.
3. Heat oil and garlic in sauce pan. Sauté until lightly browned. Add greens and vinegar. Cook for about 5 minutes, stirring with tongs.
4. Serve greens over a scoop of quinoa.
5. *Optional step* Save stems and chop. After removing leaves from pan, sauté the stems with the garlic oil left in the pan. Cook for about 10 minutes and serve with the rest of the dish. The stems can take a little longer to cook, but are full of nutritional goodness!
A printable recipe card can be found here!
