Here is the third recipe created from last week’s cooking class. Actually, I put this together as the other women created their recipes using fresh, organic produce from our local gardens. I love greens and when combined with the sea vegetable, Arame, you have the perfect marriage of land and sea. Why support the pharmaceutical companies synthetic version of calcium and magnesium when vegetables from the sea provide you with the real deal. These are rich minerals your body is crying out for since industrial grown vegetables are grown in mineral depleted soil. Better to eat your minerals than to swallow a handful of pills that usually make it out the other end intact.
For this recipe I purposefully gathered bunches of beets for their greens (you can save the fresh beets for another recipe). If you have never eaten fresh, spring beet greens then you are in for a treat. When cooked to tenderness in a small amount of water they are like butter melting on your tongue. And it is not just the Arame that provides you important minerals from the sea, but these special greens bring a one-two punch of essential nutrients and extraordinary taste.
Beet Greens and Chard with Arame
1/2 cup Arame sea vegetable
Sesame and Toasted Sesame oils
1 thick handful of fresh beet greens
1 bunch fresh red chard
1/2 cup garlic scapes, chopped
1/2 cup spring onion, chopped
Small handful of fresh garden chives
Toasted sesame seeds
First: Soak Arame in a bowl of hot water. Set aside while you assemble and cook your greens.
Next: Remove beet greens from beets and wash greens and chard to remove any dirt or grit.
Next: In a medium or large skillet add enough water to cover bottom by a half inch. Place beet greens and Swiss chard (torn in half), in the water, cover, and bring to a simmer. Cook until almost tender, turn off heat and let them sit another few minutes until fully tender. Remove from heat and run under water or place on a platter to air cool.
Next: In a small skillet heat a few tablespoons of sesame and toasted sesame oils. Add garlic scapes and baby spring onions. Get them cooking in the oil, then drain the Arame and add to the scapes and onion. Stir well, cover and step aside to chop the greens. Add the greens to the Arame mixture and add a pour or two of tamari soy sauce (this to taste). No need to linger or you overcook the greens. Spoon greens onto a platter and serve with a topping of toasted sesame seeds and/or chopped chives as seen in the photo.
Once again quick, easy and so very delicious.