Aromatic Leafy Greens Sauté And Thai Basil Vinaigrette

Ingredients

• 2 bunches tender kale, swiss chard or spinach (about 6 cups)
• 1 tablespoon coconut oil
• 2 cloves garlic, chopped fine
• 1/4 teaspoon sea salt
• Squeeze of fresh lemon juice
Thai Basil Vinaigrette:
• 3 tablespoons lime juice
• 1 tablespoons Tamari, shoyu or soy sauce
• 1 tablespoons palm sugar
• 1 teaspoon sesame oil
• 2 teaspoons fresh ginger, finely grated
• 1/2 teaspoon salt
• 2 tablespoons yellow onion, finely diced
• 2 tablespoons scallions, white and green parts only finely diced
• 1/4 cup fresh basil leaves, coarsely chopped
• 1/4 cup mild red peppers, sliced thinly
• 1 tablespoon jalapeno pepper, sliced thinly

Instructions

1. Leafy Greens:
2. Remove all tough stems from the greens, chop the greens into bite-size pieces, and cover with cold water. Set aside.
3. In a medium sauté pan, heat the oil over medium-high heat. Add the garlic and sauté for 30 seconds, just until aromatic. Add the greens and salt and sauté until the greens begin to darken and intensify.
4. If necessary, add a splash of water to cook the greens until they’re tender. Add the lemon juice and taste the greens. You may need to add a pinch of salt to round out the flavor. Serve immediately on a small platter.
Thai Basil Vinaigrette:
5. Whisk together lime juice, tamari, sugar, sesame oil, ginger and salt.
6. Mix in onion, scallions, basil and peppers. Taste for salt and sweetness.
Vinaigrettes can be refrigerated in a sealed container for up to two weeks. Be sure to whisk before using.

Notes