Eating Seasonally!
When fall is in the air, like today, I cook leafy greens. It’s not that I grew up eating a lot of greens because I didn’t. The only green my sister, brother and I found on our dinner plate was spinach and I wasn’t too excited about it back then. When I moved south of the Mason-Dixon Line, first to Virginia and later to North Carolina, I began appreciating the special foods of the Southeast – like greens. When I got hooked on Farmer’s Markets, I began craving greens of all kinds!
Kinds of Greens!
I especially love Swiss Chard and you can see it in the photo at the left. My easy recipe for cooking Swiss Chard, beet greens, kale or spinach is the same: Saute greens, cleaned and cut up with stems and all, in a little olive oil, 2-3 cloves chopped garlic, and a pinch of salt and red pepper flakes. It cooks with a lid on at medium heat on the stove for about 8-10 minutes, with turning. Seriously, it is to die for!
Cooked or Raw?
Greens may be eaten cooked as I explained above or chopped and added to greens soup, bean soup, stew or a casserole to cook into a soft and flavorful mixture. Greens may also be eaten cold as part of a salad or on your favorite sandwich.
Step Up & Get Healthy with Greens!
Please go green with greens this fall because their nutrient-richness, flavor and versatility are hard to match. And, they are so very affordable – something that helps us all. If you’re ready to take the leap to a healthier and more energetic life then I invite you to join me at Market Basket Nutrition for the kind of dependable education, tips and support you will need to succeed. Check out my website, weekly blog and daily facebook features – today!
Which leafy green vegetable will you try this week?