Going Green

I am so grateful for all the greens available to me all year round. We all know we should be eating a lot of them, but sometimes you buy things with the intention of eating them, but don’t quite get around to it. Or, maybe you just have some leftover green odds and ends.

Here’s a list of some common greens and great ways to use them!

Spinach: (raw) salad, smoothies; (sautéed) with any other veggies, with pasta, with garlic and lemon under an egg

Kale: (raw) chopped into thin pieces for salad, (cooked) kale chips, in soup or sautéed and added to ramen or stir fry (see Crispy Kale, previous post)

Celery: in soups, stir-fry, smoothies, or as a treat with a nut butter and raisins (ants on a log!)

Chard: cooked with garlic, salt and lemon, in smoothies

Cucumber: (raw) in salad or smoothies, chopped up and mixed with yogurt and salt (like a dip)

Broccolini: sauté with olive oil, salt and lemon, add to stir-fry

Bok Choi: roast in oven (look up crispy wok choi - you won’t be disappointed), sauté and add into ramen, add to stir fry