By now there ought to be oodles of fresh greens coming out of your garden.  We’re enjoying fresh, tender kale and collards.  Unfortunately, the gophers ate most of the beets, so we’re on the war path.  But, here is my favorite way to cook greens.  I cook them all the same, except when I just stir fry with a little olive oil and garlic.

Tasty Cooked Greens
from Vegan Homestyle: Simple Recipes For Healthy Living by Kay Hansen

Carefully wash and coarsely chop greens of your choice such as: kale, collards, chard, beet greens, mustard greens, etc.  The stems may be removed during washing by pulling the leaf away from the stem.  Greens will cook down to about 1/4 in volume. Plan to cook 1 bunch per 2 people served.

Place approximately 1/4 - 1/2 inch of water in a large pan.
Layer the following:

          Chopped greens
Olive oil - spray lightly with Misto^® Sprayer
Garlic - 1-2 pressed or chopped cloves
          Onion - 1-2 T. chopped onions per layer
         Vegetarian Chicken-style Seasoning - 1-2 t. per layer (see below)

Cover the pot with a lid. Bring water to a boil, turn to medium heat and steam for 20-30 minutes until tender. Stir occasionally.

Live-for-Health Vegetarian Chicken-style Seasoning

1-1/3   c.         yeast flakes

1/4       c.         onion powder1          t.          garlic powder

1          T.         barley malt powder

1          T.         parsley

1          T.         salt

1          t.          basil

1/2       t.          marjoram

1/2       t.          paprika

1/2       t.          ground celery seed

1/2       t.          turmeric

1/2       t.          savory
Place all ingredients in a dry blender and blend until well mixed.  Store in an airtight container. Use for seasoning tofu, soup, veggies, gravy or sauces.