Rae Udy

RECIPES: Steamed Greens, Spinach Salsa, Herb Soy Butter

By Rae Udy

Spring is the time for eating greens. Inexpensive, quick and easy to cook, greens are great sources of vitamins A and C, potassium and calcium. They also provide a small amount of protein and iron.
When young and tender, greens can be eaten raw in salads or lightly steamed for side dishes. Look for brightly colored leaves when buying and use as soon as possible. Wash and rinse well just before serving.
Spinach Salsa is different and delicious. Spread on crackers or warm tortillas for a spicy appetizer or light lunch.
Herb Soy Butter is the perfect topping for quickly steamed spinach, collard or kale greens. Containing no cholesterol, this rich spread has a strong flavor so use sparingly.
The variety of spring greens available offers a delicious taste for everyone.

SPINACH SALSA
4 cups fresh spinach
½ (one-half) cup fresh parsley
2 cloves garlic, peeled
2 Tablespoons chopped green onion, peeled
2 Tablespoons lemon juice
4 to 6 jalapeno peppers, without seeds
1 Tablespoon olive oil
In blender or food processor container, place spinach, parsley, garlic, onion, lemon juice and peppers. Process on low speed until mixture is blended. Remove lid and drizzle olive oil while processing on low speed for one minute. Pour into a small serving bowl and use immediately or chill until served. Use as dip for vegetables or chips or spread on crackers or warm tortillas. Yields one cup salsa dip.

HERB SOY BUTTER
1 cup soy flour
½ (one-half) cup cold water
1/4 (one-quarter) cup canola oil
¼ (one-quarter) teaspoon salt
¼ (one-quarter) teaspoon soy sauce
½ (one-half) teaspoon each: dried oregano, parsley and basil
2 teaspoons finely chopped chives or green onions
1 small clove garlic, pressed
In a two-quart bowl, gradually add water to soy flour. Cook on high in microwave for thirty seconds or until thick. Cool to room temperature. Slowly add oil to soy mixture, beating constantly with electric beaters or processor until fluffy and all oil is added. Stir in salt, soy sauce, dried and fresh herbs and garlic. Pour into a small serving bowl or dish and cover. Chill until mixture firms slightly, about two hours. Serve on steamed greens, fresh vegetables or warm bread. Yields about two cups.