I love green.  Trees.  Sweaters.  Eyeliner.  Vegetables.  These are all things that should be green in my world.  But for the sake of this blog post I am going to talk about green veggies, specifically leafy greens.  Chard.  Radish Greens.  Collards.  Kale.  Mustard Greens.   Bok Choy.  Spinach.  Dandelion Greens.   Tatsoi.  Beet Greens.  Carrot tops.  You see where I am going here?

Greens make me feel good.  I love to eat them.  As you can see from the list above when it comes to greens there is a huge variety.  I use all of them very differently.  It has taken me some time to get to a place where I know and love different recipes by heart for each of my greens.  I usually choose two forms of greens, not including salad greens, to make for meals throughout my week.  

I always have a bag of spinach frozen.  I buy a bag of the triple washed organic spinach and just throw it in the freezer when I get home from the grocery store.  I toss a handful in scrambled eggs or smoothies.  I wilt chard or kale with coconut oil, lime juice and salt for an easy side dish.  I always make extra so I have cold cooked greens I can heat up for lunch.   I love a spicy radish green pesto, I use pecans and no cheese, on top of lentils or in a savory morning bowl of porridge. Carrot tops also make a great pesto, although I have seen people have allergic reactions to carrot greens.  Collards are really delish done in a dutch oven with stock and onions.  

So over the next few weeks, I will be posting recipes for leafy green veggies.  I would love to hear how you fix up your greens.  I invite you to buy a green bunch of leaves this week and try something you haven't before.  Start simple, diced onions, extra virgin olive oil, salt and pepper, and greens.  Top with a dash of lemon juice, or apple cider vinegar.