Terry Walters has always cooked with a lot of vegetables. The Avon mother of 2, who taught cooking classes in her own kitchen, decided to self publish a cookbook and share her love of "super nutritional" foods with others.
Clean Food became a smash hit. Walters was picked up by a major publisher and thousands of copies have been sold across the country. The book comes from a basic premise, "we're automatically drawn to foods that are seasonal," Walters said, "we just haven't always thought about it like that."
Terry Walters' new book, Clean Start, takes readers season-by-season. Walters says it's not as hard to eat fresh, local produce year round.
Walters provided us with this preview of one of the recipes in Clean Start which comes out on November 2.
Satuteed Greens with Leeks and Garlic
This basic preparation of greens takes my family through all the season and is particularly delicious when we pick the greens from our garden. While the rest of my garden is put to bed for winter, kale and collard greens flourish in cold weather. I've even found myself trudging through the snow to pick them! Experiment with kale, collards, mustard greens, dandelion greens, chard, or a combination of them all!
- 3 garlic cloves, minced
- 1 large leek, sliced crosswise
- 1 tablespoon extra virgin olive oil
- 2 bunches assorted dark leafy greens, chopped
- 2 tablespoons mirin
- Ume plum vinegar
- Toasted sesame seeds
In large skilled over medium heat, saute garlic and leek in olive oil until soft (about 3 minutes). Add greens and mirin and saute until greens are bright green and tender (about 4 minutes). Remove from heat, drizzle lightly with ume plum vinegar, sprinkle with sesame and serve.
