QB Greens Recipe

My QB Greens Recipe is the simplest methods of preparing greens that happens to also bring out the best flavor and texture of greens.  'QB' Greens is actually what I've dubbed two preparation methods ~ Quick Blanch or Quick Boil.



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The first QB Greens Recipe couldn't be easier.  I began doing this while getting our food prepped for the day all at once in the mornings before Don and I would leave for our clinic.  That's breakfast and lunch/dinner along with snacks.  We pack it with us as we are sometimes gone for 9-10 hour stretches.

The second QB Greens Recipe is just a tad more involved, but still quick.  It is our favorite way to prepare greens.  The colors brighten and the flavors really pop.  It is often used in macrobiotic cooking.

QB Greens Recipe #1 ~

What you need:  A heat proof bowl, a plate to cover, and a tea kettle to boil water

Choose 1 or any combo of greens or veggies:

Kale ~ de-stem and loosely tear an entire bunch 
Collard greens ~ remove stem, stack leaves, roll like a cigar and cut into 1/4 inch or so strips like confetti, or into chunks
Napa cabbage or bok choy ~ cut stalks and greens into thin strips on the bias (diagonally)
Cabbage ~ cut horizontally across the top into wedges, and then into strips to resemble a fettuccine or wide noodle
Broccoli or cauliflower ~ cut into small florets, peel and cut stalks as well
Carrots ~ cut in half lengthwise, then on the bias
Red bell pepper* ~ cut into strips or chunks (Can also be added after)
Daikon radish
 ~ Cut into half lengthwise, then into half moon shapes
Any other greens/veggies you like

*Cut into nice shapes as we eat with our eyes first!

  1. Fill the tea kettle with water, and bring to a boil.
  2. Prepare whichever greens or veggies you are using.
  3. Place in a heat proof bowl.  
  4. Pour water boiled in a tea kettle or pot over the greens/veggies.  Place a plate on top and let sit for a few minutes, until brightly colored, and desired tenderness.  
  5. Drain and reserve the broth in a jar in the fridge to use when preparing soups, or for Pan Sautéing Onions and other vegetables.

Notes:
I sometimes pour some of the broth into a mug, and add some sliced scallions, and torn up pieces of nori seaweed to drink with my breakfast.  It's very flavorful and satisfying, especially if you are feeling run down. 

Let greens sit in the water until you can easily tear them with your fingers, otherwise it will have a slightly al dente, chewier, and slightly more bitter bite.  

The signature characteristic of  QB Greens  is the bright vivid colors, and crisp fresh taste.  

Greens need minimal dressing or flavor added when prepared this way.  
Season simply with any of the options listed below.


QB Greens Recipe #2  

What you will need:  Big pot, slotted spoon/spider strainer, and a heat proof stainless or ceramic bowl

Choose any of the greens or veggies listed above, or your favorites.  Bok choy, napa cabbage, daikon radish, scallions, celery, and carrots all come out great prepared this way, on their own, or blended with the darker leafy greens like kale and/or collards.

  1. Fill pot with 3-4 inches of water.  Add a pinch of salt.  Bring to a boil.
  2. Add veggies in batches beginning with lighter colored ones first.  You don't want to overcrowd the pot.   Make sure they are all fully emerged in the water.  Bring back to a boil. Remove, and place in bowl. Leave darker greens a couple minutes, until you can tear them apart easily with your fingers.
  3. Continue with the rest of the veggies in as many or few batches as needed.
  4. If you want, and are able, you can spread the veggies out so they can cool off more quickly.  Napa cabbage and bok choy cook quickly.  They can just be dunked in the boiling water, then quickly removed.
  5. Dress as desired with any of the suggestions below, or your favorite.

Tips for preparing delicious, simple, healthy QB Greens:

  • Pair crisp and juicy veggies with dryer, more bitter dark leafy greens, such as some red bell pepper or bok choy with kale or collard greens.
  • Cut greens and veggies into uniform, pretty shapes for extra esthetic appeal,.  We eat with our senses.  

Here are a few simple ways to dress your QB Greens & Veggies


  • Squeeze 1/4-1/2 lemon, 1 tbsp. nutritional yeast, and a pinch of sea salt & cracked pepper
  • Squeeze 1/4-1/2 lemon, 1+ tbsp. nutritional yeast flakes, and 2 tbsp. ground pumpkin or sunflower seeds
  • Squeeze 1/4-1/2 lemon, 1.5 tbsp. each nutritional yeast flakes ground almond, and a little garlic powder and oregano for a parmesan like flavor ~ also good on steamed green beans
  • Spritz of low-sodium soy sauce and toasted sesame oil
  • 1-2 tsp. each soy sauce, toasted sesame oil, rice vinegar, and honey; and .5-1 tsp. chili garlic sauce.  Shake ingredients in a jar, and adjust to taste.  1 tsp. brown sugar can be used in lieu of the honey
  • Sprinkle with hemp seeds or gomashio which is about an 11:1 part sesame seeds : sea salt mixture, roasted and ground in a suribachi.
  • Ground dulse is good sprinkled on top of greens for a salty flavor that provides added minerals as well



You can find this QB Greens recipe, along with many more great recipes for preparing greens, vegetables, salads with fresh made dressings, soups, beans, fruits and whole grains in Make Every Bite Count with 150 recipes and color photos, along with meal plans, great tips, and my 5 Step Plan for optimal weight loss and health.  

Many more recipes available in Basic Macrobiotics Menus & Recipes, Simple, Natural, Beautiful Food to Balance Body & Mind.  Look for a new recipe book featuring the TYTN Diet Plan with recipes for simple fruit salads,  meat preparations, more delicious vegetable recipes, and more coming soon.


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