Tuesday, January 31, 2012


My southern garden is STILL producing an abundance of greens.  For this mixture I used kale, chard, beet tops and spinach.  It was simple and easy to prepare, delicious.

ready to serve

simply delicious


mixture of greens (lots), ribs removed and cut small
generous portion of olive oil
8 cloves garlic, sliced
1/2 cup water
2 tsp. veggie broth powder
2 - 4 Tbsp. tamari
1/2 tsp. red pepper flakes
pepper to taste
ravioli (I used cheese and spinach mixture but have used tofu ravioli as well)


To pot with the heated olive oil, add the greens, garlic, water, broth powder, tamari, pepper flakes and coarse black pepper.  Cook all with lid on for about 45 minutes or until nice and wilted and tender.

Spoon over cooked ravioli and sprinkle with vegan Parmesan "cheese" and additional black pepper if desired. 

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