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Steamed Greens Medley

Simple, elegant, nutrient-dense...and essential to health.

3 leaves Chinese cabbage, rinse and left whole
4 leaves kale, rinse and left whole
4 leaves collard greens,  rinse and left whole
1 bunch watercress,  rinse and left whole

Bring about 1 inch of water to a boil in a large, deep pot over high heat. Cook each type of greens separately, in the order listed, to maintain their individual characters. Cook Greens until limp and dark green, 2-3 minutes each. Drain, and slice into bite size pieces. You may also steam greens and a bamboo steamer over a skillet of boiling water. Mix greens together and serve warm at room temperature or slightly chilled.  


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