• 1 bunch of collard greens

  • A bamboo steamer

  • Spring water

  • Shoyu or Tamari soy sauce
Collard Greens


Cut the collard greens leaves along the middle line, removing the hard stem, stack the cut leaves up on each other facing the same direction.

When you have a good size pile, cut leaves in diagonal thin strips going along the leaf veins.

Bring the water to a rolling boil to generate a good amount of steam.

Place the cut collards in the steamer. Cook for 3 minutes, add Shoyu or Tamari on the greens, continue to cook one more minute, then Serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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