Dark, leafy greens, loaded with calcium and synergistic minerals, make a great bedding for a wide variety of foods. Add or substitute turnip greens, collards, or thin strips of broccoli for the greens listed, depending on availability.
- 1 small head bok choy, coarsely chopped
- 1 small bundle kale, stems removed and coarsely chopped
- 1 tablespoon olive oil
- 1/4 teaspoon thyme
- 2 teaspoons dark sesame oil
- 1 teaspoon dark sesame seeds
- Coarsely chop the bok choy, remove the kale stems and coarsely chop the leaves. You should have about 8 cups of greens total.
- Coat a large, deep, nonreactive skillet with the olive oil and rub the thyme between your fingers to crush it as it falls into the pan. Heat the thyme and oil over low heat for 5 minutes. Raise the heat to low-medium and stir in any thick pieces of bok choy stem. Sauté for a couple of minutes before adding the still-wet bok choy and kale leaves.
- Cover and cook for 2 minutes. Remove the lid. The leaves should be bright green, without any gray. Stir in the sesame oil, sprinkle with the sesame seeds, and serve.
Debbie Whittaker, the Herb Gourmet, is a culinary herbalist and instructor.
Click here for the original article, Prevent Bone Loss with Calcium Rich Foods.