“Eat your greens, they’re good for you!” Parents often admonish their children with these words, and they’re right. Leafy green vegetables are good for you. They’re a rich source of proteins, fiber, vitamins, and minerals. But they don’t have to be unappetizing. There’s more to eating greens than forcing down a plate of boiled cabbage. Try these delicious ways to prepare greens and you’ll realize that not only are they good for you, but they’re scrumptious, too.
Leafy Greens Tasty Recipes
Inspired by the culinary traditions of rural Italy, this dish is easy to prepare and full of nutrients. Brown the bacon in a pan to start, then sauté a whole, diced onion in two teaspoons of olive oil. Tear or chop your kale, mix it with buttery white beans and chicken stock, and then add everything to the bacon. Simmer until the kale is tender. Turn it out and serve.
Bok choy is a Chinese cabbage. It has a subtle flavor and adds crunchy textures to this delicious salad. Chop baby bok choy and toss it together with drained mandarin orange, toasted almonds, and green onions. Mix up a dressing of olive oil, soy sauce, and rice vinegar to top it off. Serve and enjoy.
- Beet Greens with Liquorice and Horseradish
Beet greens are packed with nutrients. Chop them finely then add shavings of black licorice and a dash of horseradish. Toss the result and serve. It’s as simple as that.
- Salmon and Collards Parcels
Collards offer large, white, cabbage-like leaves. Take the whole leaves and blanch them for two or three seconds in boiling water. Take them out and let them sit in iced water for a minute. Drain the leaves and wrap them round salmon portions to make parcels before steaming. When the salmon is tender, serve with a drizzle of olive oil and crushed black pepper.
Start by chopping red pepper and garlic, sautéeing them together with a splash of olive oil. Toss in a generous quantity of chopped spinach and let it simmer down, stirring occasionally. Finish with a squeeze of lemon. This is a quick and mouth-watering way to prepare spinach.
- Charred Sprouting Broccoli
Leafy or sprouting broccoli is a great source of iron. Try charring the leaves lightly on a grill before crumbling them into a bowl. Top with oyster sauce and serve warm.
This isn’t quick, but the results are delicious and it’s a great way to incorporate even the dullest cabbage leaves into a tasty dish. Brown ground beef with onions and garlic in a skillet. Season the beef with pepper. Once browned, turn it out into a slow cooker or casserole pot, together with brown rice, shredded cabbage, brown sugar and a marinara sauce. Cover the pot and cook it on a low heat for between four to six hours until the sauce is thick and the cabbage tender.
Preparing healthy, leafy vegetables needn’t be a chore. You can experiment with any of these recipes, swapping out kale or cabbage for spinach, or mixing them up with your favorite sauce or dressing. But eating your greens can be both tasty and good for you.