Emerald Greens with Orange
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Pinch of red pepper flakes
2 tablespoons dried cranberries
1/4 cup freshly squeezed orange juice
6 cups stemmed and chopped
Swiss chard, in bite-size pieces
1/4 teaspoon sea salt
1/2 teaspoon orange zest
1/4 teaspoon maple syrup
Heat the olive oil in a large sauté pan over medium heat, then add the
garlic, red pepper flakes, cranberries, and orange juice and sauté
for 30 seconds, just until aromatic. Add the chard, salt, and zest and
sauté until the color of the chard begins to darken and intensify. Use
a slotted spoon to transfer the greens to a bowl, then bring the liquid
in the pan to a boil. When the liquid shrinks in from the sides of the
pan and thickens a bit, stir the greens back in, then stir in the maple
syrup. Taste. You may want to add another pinch of salt.
Cooks Notes: The flavor of this dish is greatly intensified by reducing the liquid in the pan. Take the time to perform this step. Your taste buds will be rewarded. One trick to preparing greens is ripping them off their tough stems. This makes them easier to eat and digest. You can chop the chard stems into small pieces and add them to the pan earlier so they have a chance to cook more.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods (Ten Speed Press), which was published in February, 2013 along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond (Ten Speed Press, 2009), and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Second Edition).
Rebecca is a nationally-recognized culinary translator and expert on the role of food in supporting optimal health, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal. She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy. http://www.commonweal.org/programs/Healing-kitchens-institute/
A myriad of food related experiences, including a sojourn to Italy, where she studied Mediterranean cuisine from chefs and signoras from Florence to Sicily, shaped Rebecca’s philosophy that health-supportive food must taste great in order to be nourishing and healing.
For more information, please visit: http://www.rebeccakatz.com