We want to know: What’s your favorite way to get more dark leafy greens into your diet? Our favorite responses will be published in the next issue of Vegetarian Times.
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I Love to make Kale chips! I make it very easy on myself by cutting the fresh curly kale edges off with scissors. I make sure they are extra dry before adding Toasted Sesame Oil and Sea Salt.( Olive oil and your favorite seasoning packet works great as well). Spread in a single layer on a baking sheet, Pop into a Pre-Heated 350* oven for 9-12 min CHECKING every few minutes between :)
I am a snowbird and plant kale and collards and arugula in both Idaho and Arizona. Every morning I greet the day by harvesting a couple of handfuls of leaves and make them into a green drink. I put a banana, finely chopped greens, 2 tblsp protein powder a little apple juice and a cup and a half of water in the blender and liquefy them. I enjoy the flavor and it's all raw. No juicer needed.
Creamy Cannellini Bean and Kale Soup; recipe courtesy of Andrea Beaman.
Lots of sauteed greens with dinner, cooked w/garlic seasoned w/lemon juice.
Italian Kale and Polenta served with a Mushroom Ragout.(Mushroom Ragout courtesy of Giada DiLaurentis on the Food Network web site) Kale recipe courtesy of a vegan web site...
Colcannon is an ancient dish. When I boil potatoes for mashed potatoes, I add chopped fresh greens to the water just before the potatoes are done. Then I drain and mash everything together, season, add Earth Balance and vegan Sour cream and enjoy.
I also freeze greens in gallon bags to have available year-round to add to smoothies. When I use dark fruit, no-one but me knows it is in there. When it's just for me, I don't care what color the smoothie comes out and have had some interesting-looking ones.
I steam saute greens with finely chopped onions and ginger, sesame seeds and salt and pepper. Then I add just a little olive oil or Earth balance for flavor at the end.
I also love any greens but especially spinach with a little balsamic or cider vinegar. The different vinegar gives a VERY different taste.
To make an everyday romaine salad with whatever favorites you choose to add even more tasteful - add baby bok choy and microgreens (which I have only found at Trader Joe's). I also use both on my sandwiches and find the microgreens are much more flavorful than sprouts and the baby bok choy much tastier than lettuce.
I make a green tea smoothie every morning with raw kale, spinach, almond milk, and frozen fruit. I also marinade kale in a grape seed oil/garlic vinaigrette. Finely chopped marinaded kale makes a great addition to any green salad or stir fry! Leda
I saute baby kale using vegetable broth instead of oil. About 1/4 broth, 2-4 cloves of garlic pressed or minced, and a spoonful of chili garlic sauce or a squirt of sriracha. Let the broth heat in the pan, then stir the kale in until it wilts. Then I spread some hummus on pita, scoop the greens on the top and roll it up or eat it with a fork and knife. It's delicious!
Greens stabilize blood sugar and are so full of vital, amazing nutrients, but most people don't eat nearly enough of them. so, a great way to load up on greens is to juice them or add them to a smoothie! I sneak them into my husband this way :-)
I took a trip to Asia for a month and visited Vietnam, China, and Thailand. I ate more leafy greens than ever before on that trip. Sure, I was an avid eater of the typical leafy veg before (spinach, lettuces, kale, collards) but that trip exposed me to so much more. I took a cooking class while there and got to see just how different Vietnamese coriander leaf differs from other parts of the world, and how Thai basil differs from that grown in China. I now continue my shopping at various farmers markets, but almost exclusively now in the Asian sections where available. My advice, find your own version of a trip like that, even in your own or neighboring cities and find the high population Asian sections and shop there or visit a local event to try the food that hasn't been Americanized, all with leafy greens galore and parts you might have typically thrown out in the past.
I make a fruit and vege, including dark greens, blender drink to have during work everyday. Add dark greens to stir fry, soup, any dish. Makes great flavor as well as the nutritional value.
I make a quart of veggie juice every day. My base is celery, carrot, ginger, cucumber and apple. I rotate the following greens daily.Spinach, different varieties of Kale, swiss chard, lettuce. cilantro and parsley.
I make a quart of raw smoothy every day, also alternating the greens daily.
I love pesto with gluten free pasta. Everything is raw except the pasta, to which I add raw black kale chopped finely. If, I make a blended cooked veggie soup, after all is blended, i blend in raw kale or spinach at the end. Let's see, what else? Avocado or raw hummus wrapped in a butter lettuce......hold the bread!Dried seaweed, If you consider that a leafy green is always a nice condiment to add to soups, eggs, rice or quinoa. My dog loves it too. Seaweed is one of the ingredients I add to her natural anti tick and flea program.
I usually blend up greens into a smoothie, which I take to work with me. My coworkers have nicknamed it my "green goop", and they're always curious what's in it. I use whatever fruits and vegetables I have in the fridge, but I always start with a base of leafy greens and green tea. It helps me use up leftover produce, gives me more energy (I work overnights), and it tastes amazing!
Hello All a good way to incorporate, is to find a new recipe or experiment which I like to do. I started with organic kale tossed with sesame oil, sesame seeds, clove of garlic sliced, and spiced it up with red pepper flakes if desired. Marinate in the refrigerator until the kale wilts. Also good after a few weeks, my version of American Kimchi.
I find the easiest way to incorporate dark least greens into my diet is in juices and/or smoothies. I get all the nutrients and can't even taste them.
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