Greens and Wild Laver

When steaming kale, collard greens, or other land greens, add a strip of laver during the last 2 minutes of steaming. This adds a nice flavor to steamed greens.

Here's a recipe from Christina Pirello at Christinacooks.com.

Steamed Greens Medley

3 leaves Chinese cabbage, rinsed and left whole
4 leaves kale, rinsed and left whole
4 leaves collard greens, rinsed and left whole
Bunch watercress, rinsed and left whole

Method

1. Bring about 1 inch of water to a boil in a large, deep pot over high heat.

2. Cook each type of greens separately, in the order listed, to maintain their individual characters.

3. Cook the greens until limp and dark green, about 2–3 minutes each. Drain, and slice into bite size pieces.

4. You may also steam the greens in a bamboo steamer over a skillet of boiling water. Mix the greens together and serve warm, at room temperature, or slightly chilled.

(Don't forget the laver!)

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006. 
You may reuse or share this work with attribution for non-commercial purposes.