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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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As part of the cooking method in this recipe I use a technique I call bruising which I believe is my invention, only because I have never known of it or read about it before. I prefer to lightly cook greens and add them to other recipes. Ingredients:
1 bunch fresh collard or mustard greens |
course sea salt/herb blend in a grinder-type dispenser |
Directions:
1. Cut the stumpy root end off greens and thoroughly rince leaves individually under cold running tap water.
2. over a 1.5 quart glass microwave dish wring the greens with your hands in a twisting motions called bruising the greens, squeezing and shredding the whole bunch at once.
3. grind sea salt blend over the top of greens to taste.
4. do not add additional water
5. cover with glass cover and cook in microwave at full power 6 minutes.
6. check on it and add minutes additionally according to your microwave and taste.
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