Steamed Greens Medley
Simple, elegant, nutrient-dense...and essential to health.
3 leaves Chinese cabbage, rinse and left whole
4 leaves kale, rinse and left whole
4 leaves collard greens, rinse and left whole
1 bunch watercress, rinse and left whole
Bring about 1 inch of water to a boil in a large, deep pot over high heat. Cook each type of greens separately, in the order listed, to maintain their individual characters. Cook Greens until limp and dark green, 2-3 minutes each. Drain, and slice into bite size pieces. You may also steam greens and a bamboo steamer over a skillet of boiling water. Mix greens together and serve warm at room temperature or slightly chilled.