QB Greens & Vegetables - Simple Recipes For Quick, Flavorful Greens & Veggies

 My Favorite Easy Greens Preparations

QB Greens (which stands for Quick Boiled or Quick Blanched) are my favorite, easiest preparation method for greens and vegetables.  It involves little more time than waiting for water to boil.  (Just remember, don't watch the pot!)  Get ready to prepare your greens for the big plunge.  Welcome to the Tracy's world of QB Greens!

As I discussed in my Chinese Five Element Series, greens are an especially great addition to The Spring Diet, and for maintaining a healthy functioning Liver & Gallbladder.

One reason why QB Greens is my favorite greens preparation method is because you can make a big batch of greens along with a variety of other vegetables all at once.  May as well while you have the pot of water boiling.  Make extra for the next day.  

I also love how fresh, tender and flavorful QB Greens and Veggies taste.  Plus, I'm not a fan of raw kale, so there's that.  Greens and veggies can also be steamed, however, this is my preferred method.  

Actually, QB Greens & Veggies are a common preparation method in Asian and macrobiotic cooking.

Many Ways To Enjoy QB Greens

Once greens and any other veggies have been quickly boiled or blanched, there are many ways to use them.  Here are my favorite:

• Season and served as is
• Add to soups, pasta dishes or stir fries
• Add to bean dishes
• Pan fry QB Greens
• Have with your morning porridge, or Tofu Scramble for breakfast the next day
• Throw them in a wrap with beans or bean dip, and rice, quinoa, or mashed baked sweet potato
• Turn them into a Part Raw, Part Cooked Salad

How To Prepare QB Greens

1. Bring a medium or large sized pot filled about 3/4 full with purified water to boil.  (Cover with a lid for quicker boiling time.)
2. While the water boils, prepare your greens:  Quickly remove the tough rib when using greens like kale, collards, or Swiss chard. Chop in sizes that you most want to use, depending upon what you are using your QB Greens for once cooked.  One way that I like to prepare collard greens is to remove the ribs of an entire bunch (or two), layering the leaves so they are all lined up with the cut side on one side, round outer leaf side on the other.  (Some of the leaves will be face up, some face down.)  Roll the collard greens up like a big burrito or cigar from tip to tip.  Hold the collard greens burrito, and make thin 1/4 inch slices horizontally across, making confetti cut collard greens.  If desired, cut them all in half for shorter pieces, or leave them long.  If using broccoli, I trim the tough outer skin layer of the stalk, then thinly cut the stalk on the bias (on a diagonal) after cutting florets into 1-2 inch pieces.  Trim the ends of Brussels sprouts, and cut in halves or quarters, or leave whole if smaller.
3. Add a pinch of salt and about 1 teaspoon  of extra virgin olive oil, or oil of choice to the water.  Don't skip this step as this is what really helps the greens retain their vivid color.  Plus, they taste so good after, even without adding anything else.
4. Once the water is boiling, add chopped prepared greens in batches, being careful to not over fill your pot.  Let the water return to a boil, then continue boiling for another 1-3+ minutes, depending upon what type of greens, and if you will be using them right away, or saving them for later.  See tips, below.  
5. Remove QB Greens with a spider strainer spoon, like the one shown below, and place in a bowl.   Continue cooking the remaining greens in the same manner.
6. If saving any of your QB Greens for the next day, you can quickly rinse them in cold water, or place in an ice bath.  This stops the cooking process, and maintains the vibrant color of the greens.  I don't tend to do this much, as I like the flavor of the QB Greens as they are when prepared as above.  I just slightly under cook them since I may be reheating them the next time I use them.

Tips For Determining Cooking Times

1. Piercing Method:  Generally, greens or veggies are done when they can be pierced with a knife or fork, then fall back off into the pot.  You may not want to cook them until they fall back off, however, if saving preparing extra QB Greens to save in the fridge for future use.
2. Color Method:  The greens are typically done when they turn a beautiful vivid green.
3. Taste Method:  Taste a piece.  If it's tender, and easy to chew, plus much less bitter, they are done.

QB Veggie Medley

You can use this method to prepare any number of vegetables.  I love to prepare QB Greens & Veggies to make a nice, lightly cooked medley that I enjoy somewhat like a salad.

I also like preparing Quick Blanched carrot & celery sticks, and sliced red bell pepper to snack on with hummus or added to my lunch.  Preparing carrots and other veggies this way takes the raw edge off, while helping the veggies taste a bit sweeter and softer, while still having a nice bite.

When preparing a variety of vegetables, begin with the lighter colored, and quicker cooking veggies and/or greens first.  

For example, if I am making  a QB Greens & Veggie Medley, I start with julienne or half moon cut daikon radishes, (they get much sweeter when cooked!), followed by baby bok choy, then sliced carrots if using, followed by the harder greens including broccoli, kale, and Brussels sprouts.  

I throw red bell pepper in at the last minute, as they can be removed as soon as the water returns to a boil.

Easy Ways To Dress Your QB Greens

The easiest way to dress your greens is with some fresh lemon, lemon pepper, and a little of your favorite oil, if using.   If not using oil, dress QB Greens with some dry roasted seeds and spices, and/or a flavorful balsamic or other vinegar.

My Go-To QB Greens Recipes

 

QB Greens ~ Your choice of confetti cut collard greens, chopped kale, Swiss chard, turnip greens, etc.

1/4 - 1/2  lemon

2 tsp. High Lignan Flax Oil (We like Flora Certified Organic High Lignan Flax Oil for quality and flavor)

2 tsp. nutritional yeast flakes  (I get Terrasoul Nutritional Yeast on auto ship from Amazon because it's the best price I've found for the quality ~ it's fortified with naturally fermented B vitamins, not synthetic)

Aldi's salt-free, slightly spicy Lemon Pepper Spice (Use whatever you have on hand)

Hemp seeds, or ground pumpkin and/or sunflower seeds, garnish

Toss all ingredients except seeds in a bowl.  Garnish with seeds, and serve.

QB Veggie Medley (Variety of your choice of QB Greens with Veggies, such as daikon radish, cabbage, carrot, celery, baby bok choy, red bell pepper, broccoli, Brussels sprouts, chopped kale, etc.)

1-2 tsp. toasted sesame oil

1-2 tsp. Eden Brown Rice Vinegar, or Unseasoned (white) Rice Vinegar (like Marukan)

1-2 tsp. San-J Tamari Lite

Roasted sesame seeds, garnish

Few shakes of Sriracha, or drizzle of Sweet Chili Sauce, or Chili Garlic Sauce, optional

Toss QB Veggies with all ingredients, garnishing with sesame seeds at the end.  Adjust as needed depending on volume of vegetables and greens used, and to taste.  Add a bit more oil, vinegar, or tamari as desired.

To roast sesame seeds, place in a skillet on medium heat, and let roast a few minutes, turning to prevent burning.  Don't walk away, the seeds brown quickly!

Pan Fried QB Green Beans

Heat a cast iron skillet, wok or pan, and add 1-2 tsp. oil.  

Add QB Green Beans, and pan fry to brown.  

Add 1-2 tablespoons of slivered or chopped almonds, walnuts, or pine nuts.  Stir, and cook another minute or two, until nuts slightly brown.  

Toss with fresh lemon,  pepper and nutritional yeast flakes.  Delicious!

Oil-Free QB Pan Fried Greens

Traditional greens preparations tend to include boiling first to remove the bitter flavor, then cooking in some type of fat.  Using fat increases the absorption of fat soluble vitamins and minerals.  Also, certain people may do better using some oil in their diet, where others may not.  It depends upon your constitution and health goals.  

If concerned about all the noise about how bad seed oils are for health, I highly suggest checking out this video by Nutrition Made Simple on YouTube, who takes a deep dive into the preponderance of studies conducted on seed oils.

If pan frying QB Greens or QB Veggies without using oil, pan fry QB Greens or Green Beans in a few tablespoons of veggie broth, cooking wine, or a few tablespoons of the QB Greens cooking liquid.  Or use a veggie juice, or reduced sodium tamari.

Here are the condiments I use, for your reference.  Any purchases made from my links is always greatly appreciated!

Learn more about common Liver & Gallbladder disharmonies, how to avoid them by eating in harmony with the seasons, and more about Chinese Five Elements Theory, and how to apply it for maintaining optimal year round, life long, balanced health.