Ume Plum Braised Greens

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

  • 1 teaspoon olive oil Add to list
  • 2 tablespoons chopped shallot or onion Add to list
  • 4 to 6 cups washed and chopped tender greens (collard, kale, mustard, beet, dinosaur or Swiss chard in any combination) Add to list
  • 1 tablespoon (or more to taste) ume plum paste Add to list
  • 1/4 cup apple cider Add to list
  • Freshly ground black pepper Add to list

Preparation

In a heavy pot, heat the oil and sauté the shallots or onion until translucent. Add the greens, ume plum paste, apple cider and pepper. Cover and simmer for 3 to 5 minutes. Season with salt if desired.

You may add a sprinkling of sushi-style pickled ginger during the cooking process for a little more zest.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: braising, chard, collard greens, cruciferous vegetables, greens, kale, plums

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