Grandmom Laurie's Greens

My ever fantastic step-grandmom Laurie made these greens the last time she was here and they instantly became a Wood family classic. The surprising addition of raisins combats the bitterness of most greens wonderfully and makes these a crowd pleaser. Having a hard time getting your family to eat its greens? Try this recipe. The health benefits of 'greens' are innumerable and these actually taste good! And they are super easy to boot.

Thoroughly wash your greens* and chop into 2-3" strips. 

Chop about a half an onion (use more or less depending on how many bunches of greens) into medium sized chunks and throw into a warm sautee pan with a splash of olive oil.

Once the onions start to cook throw in a handful of raisin and stir.

After about a minute throw the greens on top and cover with a lid. Add a splash of water to steam and return the lid. 

note: If you have other things to cook you can simply turn off the heat and let it sit and steam while you cook. If not, simply continue to cook (turning greens over in the pan occasionally) until done (no longer crunchy, darker color, but not yet mushy!). ENJOY!

*not sure what 'greens' to use? try any or all of the following: dinosaur kale, purple kale, mustard greens (remember: mustard greens are great for our liver but tend to be extra bitter!), collard greens, beet tops, etc... 

Classic Greens

And to go with the salmon, or anything else for that matter, do learn to make classic greens. The fresher the better! Just picked out of the garden-sublime. If store bought, look for nonwilted, colorful bunches. Combine greens of similar textures for taste treats. Collard greens and kale, for example. Mustard greens (sharp) with chard. You can dress them up or dress them down to fit almost any menu.

Here's the basics:

Thoroughly wash 1 bunch (or more) of greens

Remove tough stems

Chop into 2-3" slices

Dice 1-3 cloves garlic, put in skillet with splash of olive oil, medium high heat

Immediately throw greens on top, cover. When it starts to cook, turn off burner and let sit with lid on until done (time depends on type of greens,  doesn't take too long, though)

Will finish by steaming and you don't burn them, which is easy to do if you are busy cooking other things at the same time. (yummy with 'Braggs Amino Acids Seasoning' or all by themselves!) 

Classic Salmon

Here it is folks! THE classic salmon recipe of the Appel-Wood household.  As a kid we used to eat this salmon at least twice a week, whenever we had company, and even more during grilling season. I had it so much that for a while I thought I didn't even like salmon! Since I've grown, (and started buying my own groceries!) this recipe has become the ultimate comfort food treat. For all my clients tuning in- tens points to you for all the healthy fats found in salmon! I recommend wild caught or sustainably farmed salmon or best of all (if you can get it) try Copper River salmon (yummmm!). Enjoy! 

-Ranier

Classic Salmon

Marinade:

• 1/2c soy sauce
• 2-3T grated fresh ginger
• 3+ crushed garlic cloves
• 1/4c fresh lemon juice 
• variation: add a splash or two of Mirin (sweetened Japanese sake)

Rinse salmon. If baking, line a large glass dish with tin-foil leaving enough on each side to close over the top of the fish and pre-heat the oven to 425F. If grilling place salmon in dish or platter deep enough to hold in the juices.

Mix ingredients for marinade in glass jar (if saving some for later) or bowl and pour over both sides of the fish. Let stand in juices for as long as desired (or don't).

If baking close tinfoil and slide into oven for about 20 minutes or until color turns (check thickest part of fish- see if dark pink parts have all turned light pink), add more marinade as needed. Remember: the fish will continue to cook once out of the oven! DONT over cook!

If grilling place fish skin side down (if there is skin) and leave grill at medium-high heat. Add marinade and flip as needed.

When done, take off heat and enjoy! To make it truly classic accompany the salmon with Classic Greens and baked sweet potatoes. :)