Everyday Cooking with Dr. Dean Ornish by Dean Ornish

Author:Dean Ornish
Language: eng
Format: epub, pdf
Publisher: HarperCollins

BRAISED KALE WITH GARLIC

You can cook any sturdy greens this way, although some take longer than others. Fresh spinach, for example, wilts in just a minute or two. If you can find them fresh in your market, you can substitute mustard, collard, turnip or beet greens, or chard. These dark leafy greens are rich sources of vitamins A and C and are packed with flavor, too.

FROM ELIZABETH KAPSTEIN, CHEF

Dr. Ornish Program for Reversing Heart Disease at Beth Israel Medical

Center, New York, New York

SERVES 4

3 bunches fresh kale (3 to 4 pounds)

2 tablespoons soy sauce

6 large garlic cloves, thinly sliced

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