Emerald Greens with Orange

NOVEMBER 12, 2013  /  REBECCA KATZ  / 

Rebecca's cookbooks are an excellent resource for families and caregivers who are facing cancer together. She's sharing a tasty recipe with us today. Thank you, Rebecca. ~Adina and Maureen

For a lot of people, working with greens is reminiscent of a high school science project. I used to feel that way too. I remember the first time I brought home a bunch of Swiss chard. I laid those big, leafy stalks on my counter and thought to myself, Should I just put these in a vase and stare at them? Or should I wait until summer and fan myself with them? The truth is, for many of us, our aversion to greens goes back to childhood because kids are very sensitive to bitter tastes and, many greens, if not prepared properly, can be bitter. However, all it takes to remove that bitter taste is a very simple fix: a quick bath in olive oil and a little heat. Sauteing chard in olive oilor any green, for that mattermakes the flavor and consistency much more palate friendly. Adding orange to the mix makes these greens especially yummy, and thats a great thing because greens and the phytochemicals they contain are a must-have for maintaining health. Serves 4.

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• pinch of red pepper flakes
• 2 tablespoons dried cranberries
• 1/4 cup freshly squeezed orange juice
• 6 cups stemmed and chopped swiss chard, in bite-size pieces
• 1/4 teaspoon sea salt
• 1/2 teaspoon orange zest
• 1/4 teaspoon maple syrup

Cook Notes: The flavor of this dish is greatly intensified by reducing the liquid in the pan. Take the time to perform this step. Your taste buds will be rewarded.

One trick to preparing greens is ripping them off their tough stems. This makes them easier to eat and digest. You can chop the chard stems into small pieces and add them to the pan earlier so they have a chance to cook more.

1. Heat the olive oil in a large sauté pan over medium heat.
2. Then add the garlic, red pepper flakes, cranberries, and orange juice and sauté for 30 seconds, just until aromatic.
3. Add the chard, salt, and zest and sauté until the color of the chard begins to darken and intensify.
4. Use a slotted spoon to transfer the greens to a bowl, then bring the liquid in the pan to a boil.
5. When the liquid shrinks in from the sides of the pan and thickens a bit, stir the greens back in, then stir in the maple syrup.
6. Do a taste check: you may want to add a pinch of salt or an extra squeeze of orange juice.
7. Serve immediately.

Variation: To make this a real jewel of a dish, omit the cranberries and sprinkle 2 tablespoons of gorgeous ruby red pomegranate seeds over the greens just before serving.

Prep Time: 10 minutes.

Cook Time: 10 minutes.

Storage: Store in an airtight container in the refrigerator for 5 to 7 days.

Per Serving: Calories: 90; total Fat: 7.2 g (1 g saturated, 5 g monounsaturated); Carbohydrates: 7 g; protein: 1 g; Fiber: 1 g; sodium: 260 mg

Culinary RX: Swiss Chard: Anti-inflammatory. Perhaps one of the most powerful cancer-fighting foods, Swiss chard is loaded with beta-carotene, fiber, and vitamins A and C. Betalain, a pigment in Swiss chard, is also being studied for potential anticancer properties.

Adina & Maureen

Welcome! We're thrilled you stopped by. Our own joys and sorrows have taught us that a well-timed meal delivered by a friend is one of the best gifts imaginable. In this space, we share our favorite recipes to take to friends, meal-taking tips, and other ways to care for those who are dear to you.

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