Lisa Wilson: Hi, I’m Lisa Wilson with Nourished. We are in the kitchen preparing root vegetables today. And I really wanted to show you this dish because I really want to show you exactly how easy it is to prepare greens. Greens are one of the most missing ingredients in today’s modern diet. So, what we are going to do is start with olive oil in a warm pan. If you keep these three ingredients on hand, you can make any green taste delicious and make these all the time for my family. We are just going to lid that oil work a little bit, let it warm out. To that, we are going to start to add the onions and will cook them for a few minutes until they are translucent. I like these onions in nice long strips because I really love the way onions taste in any dish, but if you like them diced, go ahead and do them diced, if you like more -- prepare more this half, one half of one sweet onion, so we are just going to put those in the pan, you can hear them starting to pop and sizzle already.
The smell of onions and garlic in the house smells absolutely delicious. Go ahead and start to stir, this dish we are working on can be done with almost any green, you can choose a nice Kale, a Bok Choy, a Swiss Chard, go to grocery store, pick almost anyone of your favorite greens then it’ll taste delicious with just a little olive oil, sweet onion and garlic that’s all you need. Now I’m going to go ahead and put the garlic in, and with the pan our onions are starting to become translucent, if you want to add the garlic for a minute or so right here. And the next thing we are going to do is add the stems of our beets. I went ahead and cut them up already, when you can see the pretty dense, so they are going to take little while to cook. So, we’ll put them in next, go ahead and give a stir, now you don’t want to this to burn. So, I’m going to go ahead and add a little water to my pan. Now we are going to let those cook for about 10 to 15 minutes before we add the greens. So, we are just going to go ahead and place the lid and let that work and then last and will put our greens and will cook them for about two or three minutes just let them wilt down and then it’ll be ready to serve.
It’s been about 10 minutes, we are going to check in on our beet tops see how that coming. Oh! Look at that. Okay, they are nice and tender, so this is the point where we would add the greens, and you see how this really makes a full pan actually it’s going to really wilt down. So, probably will be somewhere depending on how much you would like to eat between two and four servings, when it’s all wilted down and now it’s look a like a lot right now. I’m going to put the lid back on just a couple of minutes. Actually, before I do that, I want to give it a stir and start the process of the wilting, so I want some of the hot right up there on top of some of that. It look pretty, okay little more. Now we are here at the back, good. Now, we’ve kind of mixed it all together and put my lid back on and all we have to do is wait two or three minutes, then we’ll check back. It’s been about three minutes; I think our beet tops are ready, so let’s check. Oh! Perfect. See how that’s all wilted down, all those onions and garlic it looks beautiful. So, what we are going to do, it’s ready to serve we are going to serve this one hot, go ahead and put it on a plate.
Now this would be really nice with some roast on the side. Honestly, greens you can eat for breakfast, lunch or dinner. I know it sounds kind of funny to eat greens for breakfast, it took me a long time to work that idea, but this with a nice egg or to over easy, really keeps you even throughout the day, it stabilizes your blood sugar, it improves your mood, it’s just a really great start to the day. So, I would like to start my day with greens. Now once they are on the plate, there on your serving plate what you can do is, top them again with a little bit of sea salt and they are ready to eat. So, they are still well hot, so I have to be careful, but I’m going to give them a try, see how they are. Um, delicious.
This is such a great way to start your day, but even if you can’t do greens for breakfast yet for there, go ahead and give it a try for lunch or for dinner. Thank you so much for doing root vegetables with me today. I hope you get some of them a try.
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