Red Potatoes with Braising Greens
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Braising greens are packed with nutrients, and when finely chopped, can be added to lots of dishes and enjoyed even by young ones.
We received our braising greens in a bundle from our Community Supported Agriculture (CSA) share. If you don’t see them in your local store, you can easily substitute swiss chard, kale or any other dark leafy greens you’d like to try.
- 1 tbsp olive oil
- 2 tbsp garlic chopped
- 1 large yellow onion chopped about 1"
- 2 red potatoes cubed about 1"
- 2 cups cherry tomatoes halved
- 1 can cannellini beans 15 oz.
- 1/8 cup fresh chives chopped
- 2 1/2 tbsp liquid aminos
- 1-2 tsp Cholula Hot Sauce
- 3 cups braising greens chopped in about 1 cm strips
- 1 squeeze lemon
- Add ingredients in order. Sautee onion and garlic for about three minutes. Add potatoes, tomatoes, chives, liquid aminos and hot sauce. Sautee for about 20 minutes. Add beans and braising greens and cook for about 3-5 minutes. Sprinkle with a squeeze of lemon.
Disclaimer Policy: This website is intended to give general information and does not provide medical advice. This website does not create a doctor-patient relationship between you and Dr. John Day. If you have a medical problem, immediately contact your healthcare provider. Information on this website is not intended to diagnose or treat any condition. Dr. John Day is not responsible for any losses, damages or claims that may result from your medical decisions.
Leave a Comment