The slightly spicy orange sauce in this dish is one of my favorites. You can serve it with any greens you like or have on hand, but collard greens are my favorite to use. For a complete meal, serve over or tossed with noodles. Recipe contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011, reprinted with permission).
- ⅓ cup water
- 2 tablespoon soy sauce
- 2 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoon orange marmalade or jam
- 4 cups greens (any)
Combine water, soy sauce, ginger and red pepper flakes in a skillet. Turn heat to high and sauté until the ginger is fragrant, about 1 minute. Whisk in marmalade and then add chopped greens.
Reduce heat to medium and using tongs, turn greens into the sauce. This will help cook the greens down; stop when your greens are bright green and have softened. Serve.
- Here are lots more recipes for simple sauces and such.
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
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