Friday, August 8, 2008

Healthy Recipes
Steamed Greens with Lemony Tahini and Cashews
Load up greens like Swiss chard with tahini and cashews for an extra healthy meal.
Leafy collard greens, kale, and Swiss chard–high in both calcium and B vitamins–are terrific bone builders. Cashews provide healthy fats and protein. Serve this dish with a side of steamed whole wheat couscous, which takes about 5 minutes to prepare–and boom–you've got a quick and easy healing meal.

Steamed Greens with Lemony Tahini and Cashews

½ cup tahini (sesame seed paste)
2 large lemons
1 large clove garlic, pressed
Salt and freshly ground black pepper to taste
2 pounds collards, kale, or Swiss chard
3 tablespoons extra-virgin olive oil
2 cups finely chopped onions
½ cup unsalted roasted cashews, roughly chopped
Serves 4
1. Stir the contents of the tahini to incorporate the oil that often floats on top. Put the tahini in the bowl of a food processor. Grate the rind of the lemons and add to processor. Cut lemons in half and squeeze to get 1/4 cup juice. Add to processor. Add pressed garlic and begin to process. Add 1/3 cup to 1/2 cup cold water and process until smooth. Add salt and pepper to taste. Cover and set aside until ready to use.

2. Wash greens well. Cut into 1/2-inch pieces and discard tough stems. Heat oil in a very large nonstick skillet. Add onions and cook over medium-high heat for 3 minutes, stirring constantly. Add greens (with some water clinging to them) and cook over high heat for 5 minutes. Add a large pinch of salt. Cover pan and cook 5 minutes longer, until tender but still bright green. Stir the tahini in with the greens and top with cashews.
Nutrition Facts
Per serving: 452 calories, 35 g fat (5 g saturated), 30 g carbohydrates, 12 g protein, 8 g fiber, 262 mg sodium (11% Daily Value).

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