Where do you put the leafy greens?
Everybody knows they’re supposed to Eat More Kale, but once you get that bunch of uber healthy dark green leafy vegtables home and the smugness wears off, what do you do? You’ve got this giant pile of something that smells vaguely like lawn clippings. For a long time my preffered preparation was to leave them inthe fridge while I thought about what to do with them. A week later they would be yellow, I’d throw them out and buy a new bunch. Sound familiar?
I’m a late convert to leafy greens other than spinach. I just kept trying them over and over until finally I kinda liked them. They’re not my favorite thing to eat, so I’m always on the lookout for recipes that use them. But practice makes perfect, and I finally figured out to prepare them easily, and how to eat more of them.
Wash, chop, and saute in a little water covered for about five minutes.
Add chopped garlic and a splash of soy sauce and balsamic vinegar.
Those are the secrets. The soy sauce and vinegar cut all the bitterness and they taste great.
For a spicy southern version use Tabasco instead. The concentrated vinegar will have a similar effect.
How to use them:
I learned this from a cooking demo I watched while sick, unfortunately I don’t remember what it was. Cook greens as above, and put a handful in the bottom of your bowl or plate, and pile the rest of your meal on top. You don’t really notice the greens are there, they don’t get in the way, and you get a great dose of green leafy goodness. I did this while sick with kale and collards under my brown rice, which was then topped with a soup. I increased my nutrient density while not offending my limited appetite.
For a different flavor, try using your favorite mustard for the seasoning. Mustard also has a lot of vinegar, and it gives a nice flavor.