I Eat Green

Liana Hoodes is director of the National Organic Coalition (NOC), a national alliance of organizations working to provide a "Washington voice" for farmers, ranchers, environmentalists, consumers and progressive industry members involved in organic agriculture. The coalition seeks to work cooperatively with, and add value to, existing organic and sustainable agriculture organizations, networks and coalitions to ensure a united voice for organic integrity. Their website can be found out www.NationalOrganicCoalition.org Japanese Dressing Ingredients 1 stalk celery 1 Onion Juice of ½ lemon Juice of ½ orange 1“ piece of ginger white pepper (touch) ½ cup. Brown Rice Vinegar ½ cup tamari 1 ¼ cup canola oil 4 Tbs Ketchup Pulse in Food Processor, ginger, onion, and celery, add remaining ingredients and process until smooth. Sautéed Greens 2 Large bunches of Greens, such as; Broccoli Rabe, Collards, Swiss Chard, Kale cut into 1” strips with hard center rib removed 2 Tbs Olive Oil 1 Tbs chopped garlic 1 t. chopped ginger (optional 2 Tbs White Wine or Aji Mirin Salt or Tamari to taste Water if needed Bring a large pot of lightly salted water to a boil. Blanch the greens by putting them into the boiling water for 2 minutes. Drain and submerge in a bowl of cold ice water. Drain again. In large skillet or wok, heat oil and add garlic, (and ginger if using) careful not to let it burn. Immediately add the greens and coat with oil. Add wine and salt to taste or Mirin and Tamari to taste, depending on whether you want an Italian flavor or Asian flavor.