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.