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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"No one has as much luck around the greens as one who practices a lot."
-Chi Chi Rodriguez, Golfer

The refrigerator light goes on...

Chi Chi was, of course, talking about putting greens that take practice but the more you practice cooking greens, the more you will love them and the healthier you will be. This recipe combines the sweetness of the leeks with the bitter greens and with just a bit of salt, honey, and nutmeg, it brings a soft, spicy taste to the dish.

Nutmeg

Nutmeg is sold both as the whole seed and ground. The seed is about an inch long and oval shaped with a light brown skin. Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.

I have a nutmeg grater. These come in a variety of styles, but the one I have is made by Zyliss. It has a little cylinder that the nutmeg fits into and then is held in place with a spring. As you run the holder back and forth over the grater there's no chance of grating your knuckles. A must for any serious chef.


 

Leeks and Greens



Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers.

2 tsp olive oil
1 Tbsp pine nuts
1 medium leek (thinly sliced crosswise; keep white and green parts separate)
1 lb collard greens (cut into thin strips)
1/4 tsp salt
2 tsp honey
1/2 tsp ground nutmeg

Leeks and Greens recipe from Dr. Gourmet
Place a large skillet over medium high heat.

Add the olive oil and the pine nuts.

Cook for about 4 to 5 minutes until the pine nuts begin to brown. Stir frequently.

Add the dark green part of the leeks and cook for about 5 minutes. Toss frequently.

When the green part of the leeks begin to wilt, add the white part of the leeks and cook for another 4 to 5 minutes. Stir frequently.

Add the collard greens, salt, honey, and nutmeg.

Cook for about 8 to 10 minutes until the greens are wilted but still bright green. Toss frequently.

Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 112 Calories from Fat 19
  % Daily Value
Total Fat 1g 2%
    Saturated Fat 0g 0%
    Monounsaturated Fat 0g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 185mg 6%
Total Carbohydrates 21g 8%
    Dietary Fiber 6g 18%
    Sugars 7g  
Protein 4g  
Vitamin A 171% Vitamin C 86%
Calcium 22% Iron 10%
Vitamin K 620 mcg Potassium 360 mg
Magnesium 39 mg