GREENS IN PARCHMENT

necessity is the mother of invention:

lots and lots of food available in my garden, hence:

greens mixture

mixed well together to incorporate the sauces

and spices

mixture laid out on foil-wrapped parchment paper

I secure my ends with bull-nose clips

INGREDIENTS:

an assortment of greens, 1 large bowl; I used Swiss chard and beet tops

1 red onion, cut in slivers

1/2 cup cherry tomatoes, each cut in half

1 green pepper, sliced thin

4 cloves garlic, sliced

3 long green onion stems, cut into small pieces

fresh fennel fronds

fresh oregano

fresh parsley

fresh thyme

salt and pepper

tamari

fresh ginger

fish sauce (omit if vegan)

1 tsp. fresh lemon juice

DIRECTIONS:

All the herbs are to taste; you can't ruin this one. 

Mix all ingredients together.  Place onto a large piece of parchment paper.  Wrap up and secure the ends, using bull-nose clips. 

If using the foil-lined parchment paper, then just put right on the electric grill or in oven.  For regular parchment paper, place it on a cookie sheet or baking dish.

Cook about 15 to 20 minutes.  Serve with brown rice.

I served mine with carrot dawgs.