On the North shore of Hawaii is a small Kaiser Permanente outpatient clinic. Kellie Takishima, FNP, and her colleagues have taken the idea of KP facility-based farmers' markets to a new level of involvement in the health of the community. They have partnered with a local non-profit organic farm that teaches agricultural skills to young people who have dropped out of school. The farm supplies fresh fruits and vegetables for their market, which features a vegan chef doing cooking demonstrations over the lunch hour. Evidently, they sell out every week.
This week's recipe makes an excellent side dish.
- 1 lb mixed greens (chard, kale, spinach, turnip greens, mustard greens, etc.)
- 4 large cloves garlic, minced (if you usually use a garlic press, try smashing the cloves with a chef's knife held flat - the peel literally falls off)
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- Salt and freshly ground pepper to taste
Tear the leaves of the greens into manageable pieces. Wash and dry in salad spinner. Over medium high heat, warm the olive oil. Add the minced garlic followed by the greens. Toss until the greens are wilted but still retain some resiliency. Season with salt, pepper and lemon juice. Serve warm.