The Physique 57 Solution (97 page)

3 cups pre-washed baby spinach

1 cup cherry tomatoes, halved

2 tablespoons Miso-Sesame Dressing (
here
)

Combine the ingredients in a large bowl and top with the dressing.

This recipe works equally well for any of the powerhouse greens: kale, collard greens, Swiss chard, rainbow chard, or red chard. When cooking kale, we like Tuscan kale (also known as Lacinato kale or Dinosaur kale because of the leaves’ bumpy texture) because you don’t have to remove the stems. If you use curly- or flat-leaf kale, you will need to remove the stems and either discard them or cook them separately (see the Kitchen Diva Tip, below). With chard, you can leave the stems on as well
.

2 cups roughly chopped kale (or other greens)

Water

Place about 2 inches of water in the bottom of a pot and bring to a boil. Place the kale in a steamer basket, cover with a lid, and cook on medium-high until the kale is limp and tender and a bright green color, about 4 minutes.

We prefer to steam our vegetables since they retain more flavor and nutrients that way. You can use the directions and cooking times below to prepare a variety of delicious sides
.

2 cups of any vegetable you like

1 tablespoon butter

Sea salt to taste

Place about 2 inches of water in the bottom of a pot and bring to a boil. Place the vegetables in a steamer basket, cover with a lid, and cook on medium-high until they are slightly tender but not mushy or overcooked.