How to Cook Greens

Greens are a great source of calcium and easy to cook! They go great with brown rice, and maybe even some lemon-pepper tempeh, too! If you don’t drink cow’s milk, greens should be an important part of your diet. Here’s some simple ways to make them taste delicious!


2 Bunches Swiss Chard or Kale
(or collards, etc.)

Chopped Garlic
Chopped Onion
Chili Flakes (optional) or
Chili Powder (optional)
Lemon Juice
Olive Oil
Sea Salt and pepper to taste
Jalapeño juice (optional)

Destem swiss chard or kale and set aside. Throw away the stems (or use for juicing later). Cover greens with a little lemon juice (about 2 tsp.). On medium heat, saute your garlic and onions with a little olive oil, until onions begin to turn translucent. Add greens and press/toss with spatula until they cook down to a soft consistency. Cook them less if you wish – they will retain more nutrients the less you cook them. Add chili powder, chili flakes, and/or jalapeño juice – depending on what flavor you’re going for. You could also experiment with Bragg’s Aminos or gluten-free tamari for a different flavor. Add salt and pepper last – you may not need much depending on the other flavors. Less is more.

Serve with brown rice (or quinoa!) and tempeh. Yum!

If you don’t like your greens this way, you can always make a green smoothie, or toss them raw in a salad (with a good dressing – such as this tahini goddess dressing – no soy sauce if gluten free).