'Tis the season y'all. Farmer's markets are over flowing with lush greens - collards, Swiss chard, kale and spinach. As THE MOST powerful, nutrient-dense foods on earth you'll want to get some in every chance you can. Greens are full of B vitamins, minerals, protein (yes protein), iron, fiber and an symphony of other phyto-nutrients.
Grandma meant well, but cooking these babies for hours on end is not what you want to do. Take a look at some quick and easy methods, then head out and pick some up.
1. Green Smoothies - Whip up a luscious smoothie using non-dairy milk, some fresh or frozen fruit and a banana. Add ice and a handful of torn greens or spinach (skip the stems). Blend well and enjoy.
2. Green wraps - Remove the stem from the collard or chard leaves and place 2-3 tablespoons of your favorite filling near one end. Roll tightly and use a little hummus at the final end for 'glue'. Eat as is, or cut into pinwheels for a neat appetizer.
3. Green Ribbons - Chiffonade cuts make for a beautiful, easy-to-eat side dish. Simply roll your de-stemmed leaf tightly like a cigar. Using a sharp chef's knife, make thin slices all the way down. Unroll your ribbons and set aside.
Heat a small bit of olive oil gently (no smoke) in a pan and add a clove of minced garlic, some shallots or chopped onion. When these are translucent add the greens and toss gently until they are wilted and fork tender. They will be bright green. Finish with a little seasoning blend of your choice or simply a nice coarse salt.
4. Green Eggs No Ham - Follow the ribbon method above then chop the greens into fine pieces. Add them to your favorite omelet, quiche or scrambled egg recipe.
5. Perk up the Pasta - Add chopped greens or ribbons to your favorite pasta recipes and sauces to lend richness, color and lots of nutrients.
Grandma meant well, but cooking these babies for hours on end is not what you want to do. Take a look at some quick and easy methods, then head out and pick some up.
1. Green Smoothies - Whip up a luscious smoothie using non-dairy milk, some fresh or frozen fruit and a banana. Add ice and a handful of torn greens or spinach (skip the stems). Blend well and enjoy.
2. Green wraps - Remove the stem from the collard or chard leaves and place 2-3 tablespoons of your favorite filling near one end. Roll tightly and use a little hummus at the final end for 'glue'. Eat as is, or cut into pinwheels for a neat appetizer.
3. Green Ribbons - Chiffonade cuts make for a beautiful, easy-to-eat side dish. Simply roll your de-stemmed leaf tightly like a cigar. Using a sharp chef's knife, make thin slices all the way down. Unroll your ribbons and set aside.
Heat a small bit of olive oil gently (no smoke) in a pan and add a clove of minced garlic, some shallots or chopped onion. When these are translucent add the greens and toss gently until they are wilted and fork tender. They will be bright green. Finish with a little seasoning blend of your choice or simply a nice coarse salt.
4. Green Eggs No Ham - Follow the ribbon method above then chop the greens into fine pieces. Add them to your favorite omelet, quiche or scrambled egg recipe.
5. Perk up the Pasta - Add chopped greens or ribbons to your favorite pasta recipes and sauces to lend richness, color and lots of nutrients.
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