Greens
Any leafy greens will do: pak choy; purslane, kale, collard greens, turnip greens, swiss chard, rainbow chard, purslane, beet greens. Avoid carrot tops; these contain high amounts of strychinnine. Cut them finely without the stems except for pak choy, bok choy, and pok choy which are really like cabbage and the long stalks contain water and are very edible. Sauté the greens in a little olive oil add mostly water until they wilt a bit. Kale, collard greens, turnip greens require a long cook in a broth. Taste for seasoning. If the greens taste sweet then nothing else is needed. If they are a bit bitter (turnip greens, watercress) adjust by adding a tablespoon of currants, a teaspoon of pine nuts, drizzle some tupelo honey and add a squeeze of lemon juice, freshly ground pepper and a touch of Himalayan pink salt. Purslane and Swiss Chard are two greens I strip the leaves from the stalks and sauté the leaves only. Purslane is a delightful green high in omega 3’s. A walnut sauce can be drizzled over the greens or have it plain.
