Here we go.....

My website, and blog have finally come to fruition. This has been a huge effort, and involved many talented, wise, creative people. I am thankful, proud and a little nervous. Now that I’ve created this, I must produce content. I am committed to posting meaningful, useful, applicable and accessible food and cooking related information. Additionally, however, I hope to make the connection between this work-the beautiful, delicious, life giving work of the kitchen, with the health of our families communities and the planet. I believe that cooking is the answer, flavor is the strategy, and food is the foundation. There must, however, also be joy. So, Here’s to the joyful, delicious revolution.

This recipe is the most enigmatic Jenny Breen recipe that exists. I created it, and multiple variations at The Good Life cafe over 20 years ago and it withstands the test of time. I have often used it to entice reluctant eaters to enjoy greens like kale and collards. A few weeks ago, I prepared it together with a high school class room of ELL (English Language Learners) students, and they loved it! I still believe that cooking together is one of the best ways to connect with people, and with food….This recipe has classic flavor combinations highlighting the salty, fermented umami of miso and tamari, with the sweet earthiness of maple syrup and the perfect crunch of almonds. It is delicious with any green, of course I’d suggest using what’s in season!

Greens with Miso Dressing and Toasted Almonds [ VEGAN] 

INGREDIENTS 

2 pounds assorted greens (such as kale, collards, arugula or spinach), well washed, dried, removed from stems(with the exception of chard) and chopped or ripped into small pieces
2 medium onions or 2 washed leeks, sliced
6 cloves garlic, minced 

1 inch ginger, peeled (use a teaspoon!) and minced
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1 cup almonds, toasted and crushed or chopped

Miso Dressing: 

1/3 cup rice vinegar

2 tablespoons honey or maple syrup

2 tablespoons stone ground mustard

½ cup miso paste

2 tablespoons toasted sesame oil

1/3 cup olive oil

2 teaspoons tamari

DIRECTIONS: 

In a small bowl, whisk together all the dressing ingredients, set aside. When greens are ready, toss little by little to taste. This sauce can be saved in the refrigerator for up to 2 weeks and is delicious on any vegetable or protein.

In a saucepan, heat the oils over medium heat, add onions and sauté for 2 to 3 minutes until soft, then add garlic and ginger. 

After another minute, add the greens handful by handful, stirring constantly (use tongs for ease of stirring). Sauté until all the greens are added and they have wilted into a bright green—about 2 minutes. 

Remove immediately from heat and place in a large bowl. Allow the mixture to cool, add the toasted almonds. 

Serves 8 to 10  (Unless you’re like me, then it serves 2 to 4)