Steamed Greens with Lemony Tahini and Cashews
Leafy collard greens, kale, and Swiss chard–high in both calcium and B vitamins–are terrific bone builders. Cashews provide healthy fats and protein. Serve this dish with a side of steamed whole wheat couscous, which takes about 5 minutes to prepare–and boom–you've got a quick and easy healing meal.
Ingredients½ cup tahini (sesame seed paste)
2 large lemons
1 large clove garlic, pressed
Salt and freshly ground black pepper to taste
2 pounds collards, kale, or Swiss chard
3 tablespoons extra-virgin olive oil
2 cups finely chopped onions
½ cup unsalted roasted cashews, roughly chopped
Nutrition FactsPer serving: 452 calories, 35 g fat (5 g saturated), 30 g carbohydrates, 12 g protein, 8 g fiber, 262 mg sodium (11% Daily Value).
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Directions1. Stir the contents of the tahini to incorporate the oil that often floats on top. Put the tahini in the bowl of a food processor. Grate the rind of the lemons and add to processor. Cut lemons in half and squeeze to get 1/4 cup juice. Add to processor. Add pressed garlic and begin to process. Add 1/3 cup to 1/2 cup cold water and process until smooth. Add salt and pepper to taste. Cover and set aside until ready to use.
2. Wash greens well. Cut into 1/2-inch pieces and discard tough stems. Heat oil in a very large nonstick skillet. Add onions and cook over medium-high heat for 3 minutes, stirring constantly. Add greens (with some water clinging to them) and cook over high heat for 5 minutes. Add a large pinch of salt. Cover pan and cook 5 minutes longer, until tender but still bright green. Stir the tahini in with the greens and top with cashews.