5-Minute Chopped Vegetables

Ingredients

• 1/4 lb, about 2 cups collard greens, sliced thin, tightly packed
• 1-1/2 cups broccoli, chopped fine
• 1/2 cup red onion, thinly sliced
• 1 TBS extra virgin olive oil
• 1 TBS lemon juice
• 1 small clove garlic, chopped or pressed
• Sea salt and pepper to taste
• Optional for more flavor:
• 2 TBS diced avocado
• 1 tsp pickled jalapeno, minced
• 1/2 cup diced fresh tomato
• 1-2 tsp chopped or ground pumpkin seeds

Directions

1. Slice red onion thinly. Press or chop the garlic.
2. Remove tough bottom part of stem from collard greens. Roll several collard leaves together into a log shape, and slice leaves very thinly, then cut crosswise 4-6 times into 1/4" inch pieces (this step is very important for flavor). Tightly pack leaves to measure 2 cups.
3. Separate broccoli florets with small stems from large, thick stem. Finely chop florets and small stems into 1/4 inch, even pieces.
4. Let vegetables sit 5 minutes before steaming.
5. Layer the vegetables in the steamer, onions first, then broccoli, and collards last.
6. Cover with tight-fitting lid and steam for 5 minutes, until bright green. (After 5 minutes, vegetables begin to lose their bright green color, and are over-cooked.) If you prefer a more mellow flavor from the garlic you can add it to the vegetables during the last minute of cooking.
7. Transfer to a bowl and toss with olive oil, lemon juice, garlic (if you did not add to cooking vegetables) and salt and pepper, and to taste (plus any optional ingredients desired).

Foods in This Recipe