Asian Greens (serves 2-4) *adapted from Mary McDougall
- 2 large bunches kale, Swiss chard, collard greens, or a combination including some cabbage
Asian Dijon Dressing:
- ¼ cup Coconut Aminos
- ¼ cup rice vinegar
- ¼ cup filtered water
- 1 tablespoon Dijon mustard
- 1 garlic clove
- 1-inch piece fresh ginger
Chop the greens and add to a large pot with about ¼ cup filtered water, or a little more. Bring to a boil and then cover and turn to low heat.
Cook, stirring occasionally, until wilted (about 5 to 7 minutes).
Drain and toss with Asian Dijon Dressing.
While the greens are cooking, add all the dressing ingredients to a high-speed blender and process until smooth (45 seconds to 1 minute).
NOTE: The greens mixed with the dressing are great chilled for serving later.