Body on Fire Anti-Inflammatory Cookbook by Monica Aggarwal MD

Author:Monica Aggarwal,MD
Language: eng
Format: epub
Publisher: Book Publishing Co.

Mustard Greens WITH GOLDEN BEETS

MAKES 4 SERVINGS

Mustard greens are highly nutritious but a little on the bitter side. Cooking them with golden beets mellows that slight bitterness while boosting the nutritional value.

2 large golden beets, diced

¼ cup unsalted vegetable broth

2 large bunches (6 or 7 stems each) very fresh mustard greens, center ribs removed, leaves coarsely chopped

1 tablespoon low-sodium soy sauce or liquid aminos

Sriracha sauce (optional)

Put the beets in a steamer and steam until just tender, about 15 minutes.

Put the vegetable broth and mustard greens in a large saucepan over medium-high heat. Cook, stirring constantly, until the greens wilt, about 2 minutes. Add the beets and soy sauce and cook, stirring almost constantly, until the mustard greens are just tender, about 2 minutes. Season with sriracha sauce to taste, if desired. Serve immediately.

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