Citrus Ginger Sauce
Here it comes, are you ready? This recipe today is an original recipe that I have come to rely on at least twice a week. This is the first recipe in a series that will make it easy for you to eat your greens. Greens alone are a humble powerhouse of nutrition, but not the poster veg for glamour like say, asparagus or artichokes. This sauce is the little black dress that will boost your greens to the next level!
Citrus Ginger Sauce
1 whole (large) orange, peeled
3T soy sauce
2 cloves of garlic
½ inch of fresh ginger
1 T honey
Place all of the ingredients in your blender. Blend until the orange, ginger and garlic are fully broken down and incorporated. Easy peasy! Now since oranges are not all the same size and not everyone’s tastes are the same, I would encourage you to taste your sauce. You can adjust it as necessary by adding more soy sauce or more honey. This template works for me (as written) almost every time.
Now, how can this sauce be used for greens? Here’s how I do it. First I chop my organic greens into bite size pieces.
This step is important, especially if you are feeding these greens to a kid or someone who is reluctant to eat greens. I find that it usually isn’t the flavor of greens that puts people off, it’s the texture of cooked greens that does. Chopping them into bite size, or smaller, pieces gives the greens a more acceptable texture for most people.
Next, I rinse them under cold water. No need to dry them or drain them completely, just shake ‘em off and toss into your pan. Into the pan you should now add your sauce and an equal amount of water. How much sauce and water depends on how much greens you are preparing. On a typical weeknight I will use one bag of greens to half of the prepared sauce and about a cup of water (this is really just a guide, but it’s what I do). Give your greens a little stir so that the sauce and water are nicely spread throughout the chopped greens. Put the lid on your pan and wait until things are steaming and boiling, then turn the heat down low and let the magic happen! For thicker greens, such as kale, collards, and broccoli greens, expect to cook for about 10 minutes. For more delicate greens, such as spinach, mesclun or spicy salad mix, you should test them around four to five minutes. Again, this is all up to your taste. You can use whatever greens you have on hand with this sauce. I have even used it for broccoli florets. The sky’s the limit! It’s a tasty way to enjoy just about any veggie. To serve you can use these as a side dish as is, or over some rice (we like ‘em with pineapple chunks) as a main dish!
If I have one piece of advice it’s “taste it as you make it”. The first time you taste your food should not be as everyone else is sitting down to the table and starting dinner. Don’t fret, food is fun! You can’t go wrong if you start with a good template and taste as you go.
[…] I place the ginger root in a plastic freezer bag and store it in the door of my freezer so I always have fresh ginger available for tea or for my Citrus Ginger Sauce! […]