GLTS Updates, News, Recipes

Eating Healthy Doesn’t need to be Expensive!

The following are three recipes for some of the most flavorful, and healthy greens.  It's as simple as having one of our white balsamics handy to add to the recipe.  Most of these greens are readily available at most grocery stores so… ENJOY!

 

Meyer Lemon & Chorizo Mustard Greens

1 small Onion

0.5 lb Chorizo

2 cups Chicken Stock

1/4 cup Agave Syrup

1/2 cup Meyer Lemon Balsamic Vinegar from Great Lakes Tea & Spice

1 bunch Mustard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 quart pot, saute chorizo and onions until cooked through. Drain excess fat than add stock, agave syrup, and MeyerLemon Balsamic Vinegar and bring to a boil. Add trimmed mustard greens and reduce heat to a simmer. Cook for 45 minutes (adding a half a cup of water half-way through if it reduces too much) and serve with sourdough bread for soaking up the broth.

 

 

Apricot/Citron Collard Greens

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Apricot Preserves

1/2 cup Citron Balsamic Vinegar from Great Lakes Tea & Spice

1 Tbsp Hot Sauce

1 bunch Collard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, apricot preserves, Citron Balsamic Vinegar, and hot sauce. Bring to a boil, add collard greens and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with corn bread muffins for soaking up the broth .

 

 

Lacinato Kale with Bacon Pomegranate Balsamic Vinegar

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Brown Sugar

1/2 cup Pomegranate Balsamic Vinegar from GLTS

1 tbsp Hot sauce

1 bunch Lacinato Kale, stems removed and cut into a chiffonade*  (Lacinato Kale is also known as Tuscan kale or Dinosaur kale).

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, brown sugar, Pomegranate balsamic vinegar, and hot sauce. Bring to a boil, add Lacinato kale and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with cherry walnut bread for soaking up the broth.

*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.

Hats off to our in-house Chef, Stuart Mitchell, for these delicious and cost-effective flavor ideas.

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