If globalization is responsible for bringing pho to the western…
When my fellah and I first made a concerted effort to JERF (Just Eat Real Food), a whole lot of kale and collards showed up – peeking out from the tops of cloth grocery bags, splaying across the chopping board, and sizzling away in my skillet.
Yup. Greens are a mainstay in our home. Plant Matter, we love you so. Dearest Vegetation, sorry you got the bad rap of hipster food circa 2012. Because you, green leafy lovelies, are wonderful and nourishing and really just EV-er-y-thing.
This recipe for Hot and Sour Greens is loosely inspired, of course, by the typical and familiar Asian flavour combo. However, this recipe contains no nightshades and instead derives some heat from the addition of fresh ginger and garlic. The pleasing tang springs from the apple cider vinegar. Both the hot and the sour are then splendidly rounded out with the bit of sweet in the coconut aminos and honey.
Another great thing about these Hot & Sour Greens? Versatility! Add this dish to whatever protein and other vegetables your little heart desires.
Hot & Sour Greens (AIP, Paleo, SCD, Whole30)
Author: Martine Partridge
Recipe type: Side
- 8 c greens, chopped (I like a combo of kale and collards.)
- 2 tbsp. oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- ¼ c green onion, chopped
- 2 tbsp. apple cider vinegar
- 1 tsp coconut aminos (omit for SCD)
- 1 tsp honey
- Wash and chop the greens.
- In a small bowl, combine apple cider vinegar, coconut aminos, and honey.
- Heat oil in a skillet over medium-high. Add garlic, ginger, and green onion. Cook for one minute.
- Add the greens and stir to coat with the garlic, ginger, and green onion. Add the apple cider vinegar mixture.
- Allow to cook until tender, about 3-4 minutes.