(It is always best to eat Greens in their raw state. When you’re fixin’ to cook ’em anyway, this is an easy, yummy way to prepare and eat them with still some life left in them.)

Have lots of butter available (un salted preferred)
1 small Onion thinly sliced then quartered
2 to 3 cups chopped or thinly sliced Collard Greens or comparable greens ie: Swiss Chard, Chinese Napa Cabbage, etc.

Note: Spinach should ALWAYS be eaten raw

Take all stalks from the leaves
Thinly slice the stalk and add them to the onion slivers.
Heat a fry pan until hot enough to melt a little butter.
Add Onions and stalk slivers and Saute for 2 to 4 minutes.
Turn off the heat.
Stir in chopped Greens just until wilted.

(FYI – Foods which are high in oxalic acid are best un-cooked
ie: Amaranth, Cassava, Chives, Parsley, Purslane, Spinach, etc.)

Olive Oils should never be cooked!
Like Food, ideally, Oils are all also best un-cooked.

Toss wilted greens in a selected bowl (glass or pottery preferred) with melted unsalted butter with a half lemon squeezed into it
Add thinly sliced slivers of raw carrot, green onion, ginger, jicama, maybe some mushrooms

Add Liquid Aminos and Cayenne Pepper to taste.
Instead add a dash of Real Salt to taste

For a somewhat ‘cheesy’ flare sprinkle with Nutritional Yeast.

Other options: Omit the Nutritional Yeast and
Add slivers of toasted Almonds over top

Serve over steamed Millet, Millet Pilaf or Wild Brown Rice for a satisfying meal.

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