Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
This is how you learn to love dark, leafy vegetables!
Diet Types: Vegan, Vegetarian
Ingredients:
  • 4 cups: Beet Greens, kale, collards, mustard greens, Bok Choy
  • 1 teaspoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Tamari
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Wash and cut greens into bite-size pieces. Bring 1 quart of water to a boil and add greens. Cook until tender (Kale and Collards will take about 10 minutes, the others can be added after 5 minutes of cooking). Drain and set aside. Heat oil in a large skillet and add garlic, stirring constantly, for about 15 seconds. Add greens to skillet and sprinkle with the Tamari. Stir and toss until all the veggies are coated with oil.

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