![\"\"](\"http:\/\/healthfree.com\/blog\/wp-content\/uploads\/2017\/09\/facebook-greens-recipes-300x200.jpg\")
<\/h2>\n<\/h2>\n1\/2 teaspoon minced fresh rosemary<\/p>\n
1 green onion or shallot, chopped<\/p>\n
Olive oil<\/a><\/strong><\/p>\n 1 large bunch of Swiss chard, rinsed and patted dry<\/p>\n Freshly ground Black seeds (Nigella Sativa) or black pepper to taste<\/p>\n 1.<\/strong> Mix together the rosemary and green onion with a tablespoon of olive oil and let sit while you prep the chard.<\/p>\n 2.<\/strong> Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1\/2-inch slices and set aside.<\/p>\n Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.<\/p>\n 3.<\/strong> Heat a large saut\u00e9 pan on medium-high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems. Cook for a few minutes, stirring often until they begin to soften.<\/p>\n Alternate method: Heat a couple of tablespoons of water instead of oil. When hot, add chard stems and to steam for a few minutes until stems are softened and the water has evaporated.<\/p>\n Then stir in the olive oil mixture. Cook for a minute more, and then add the chopped chard leaves to the pan.<\/p>\n Use tongs or two large spoons to toss the chard leaves in with the rest of the mixture, so that the chard gets coated with olive oil.<\/p>\n 4.<\/strong> Cover the pan and reduce the heat to low. Let cook a few more minutes, lift the cover every once in a while to turn the leaves over in the pan. Once the chard has all wilted, remove from heat. Sprinkle with black pepper to taste.<\/p>\n 1 lb fresh bok choy, carefully rinsed, stems and center ribs cut in chunks, leaves coarsely chopped<\/p>\n 2 Tbsp olive oil<\/a><\/strong> or coconut oil<\/p>\n 1 medium onion, chopped (about \u00bd to 1 cup)<\/p>\n 1\/2 teaspoon paprika spice, smoked, sweet or hot<\/p>\n Pinch of dried crushed red pepper or Cayenne Blend powder<\/a><\/strong><\/p>\n Water<\/p>\n Sea Salt<\/a><\/strong><\/p>\n 1. Steam the bok choy:<\/strong> Bring an inch or two of water to a boil in a pot with steamer. Add the chopped bok choy. Cook until wilted, about 5 minutes. Drain and set aside in a dish.<\/p>\n 2. Saut\u00e9 onions and add paprika and crushed red pepper or cayenne powder:<\/strong>\u00a0Heat olive oil<\/a><\/strong> in a large saut\u00e9 pan over medium heat. Add the chopped onion and saut\u00e9 until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper.<\/p>\n 3. Add bok choy to pan with oil and toss well<\/strong>. Sprinkle on more salt and paprika to taste.<\/p>\n Alternative: for a faster recipe<\/strong>, simply chop half a raw onion and add it with oil and spices to chopped bok choy and toss together.<\/p>\n\n\n 2 bunches fresh spinach<\/p>\n\n\n\n 3 tbsp olive oil<\/a><\/strong> or butter<\/p>\n\n\n\n 1 clove garlic, peeled and mashed<\/p>\n\n\n\n 1 tbsp pine nuts or crushed raw walnuts<\/p>\n\n\n\n Optional: 1 tbsp sun-dried tomato flakes<\/p>\n\n\n\n Steam the spinach in a large pot. Do not add more water to the pot as the water adhering to the leaves will be sufficient to steam the spinach. Cover pot and place over a medium flame. When spinach begins to simmer, reduce heat. Cook several minutes or until leaves are just wilted.<\/p>\n\n\n\n Melt butter or oil with garlic, pine nuts or walnuts, and optional tomato flakes. Pour over spinach and mix slightly.<\/p>\n","protected":false},"excerpt":{"rendered":" Swiss Chard with Rosemary 1\/2 teaspoon minced fresh rosemary 1 green onion or shallot, chopped Olive oil 1 large bunch of Swiss chard, rinsed and patted dry Freshly ground Black seeds (Nigella Sativa) or black pepper to taste 1. Mix together the rosemary and green onion with a tablespoon of olive oil and let sit … Read more<\/a><\/p>\n","protected":false},"author":1008,"featured_media":3371,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[377],"tags":[],"jetpack_featured_media_url":"https:\/\/healthfree.com\/blog\/wp-content\/uploads\/2017\/09\/greens-recipes.jpg","_links":{"self":[{"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/posts\/3365"}],"collection":[{"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/users\/1008"}],"replies":[{"embeddable":true,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/comments?post=3365"}],"version-history":[{"count":4,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/posts\/3365\/revisions"}],"predecessor-version":[{"id":4639,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/posts\/3365\/revisions\/4639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/media\/3371"}],"wp:attachment":[{"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/media?parent=3365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/categories?post=3365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthfree.com\/blog\/wp-json\/wp\/v2\/tags?post=3365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Spicy \u00a0Bok Choy and Onions<\/h2>\n
Spinach with Nuts<\/h2>\n\n\n\n