Crisp, leafy green veggies are overflowing in our Harvest Home Farmers Markets. Collard greens, kale, Swiss chard, Brussel sprouts, Mustard greens, and Broccoli delight your mouth while they boost your health and help your food budget. Crisp, tangy, peppery or slightly sweet, these greens can add new flavors to your meals. Check this link out to learn How to Cook and Store; Leafy Greens.
Leafy greens are low in calories, high in fiber, with multiple vitamins and minerals, and can lower the risk of dietetics while boosting your immune system. Leafy greens are a nutritional powerhouse at a low cost. They are rich in iron, calcium and vitamin K for strong bones and protect your eyesight with Vitamin A.
Adding Greens: Eating healthy has to be delicious, not a chore.
Slip greens into meals: Chop them up and toss into soup, stews, stir-fry, and eggs.
Roast up a side dish: Brussel Sprouts, kale, and Swiss chard get crispy and flavorful. Turn your oven on to 425, grab a cookie sheet, and crop up greens (quarter Brussel sprouts), dump the veggies on the cookie sheet. Sprinkle on a little olive oil, salt and pepper and mix with your hands. Cook 15 to 20 minutes until slightly brown and crispy. Simple and surprisingly delicious.
Greens without bacon: Mix a slightly sweet veggie with your greens for an easy-to-love (healthy) taste. Collard greens can be mixed with carrots and thyme or give this Indian-Style Mustard Greens recipe a try.
Get Creative! Eating one serving of greens a day is a deliciously easy way to keep everyone healthier.
SAVE WITH GREENS
RECIPE: Nacho, Kale and Black Bean Bake
Kale even kids love!
INGREDIENTS:
2 medium onions finely chopped
3 1/2 cups of fresh tomatoes, finely chopped or 28 oz. can of tomatoes
2 - 14 oz. cans black beans, rinse and drain
1 tablespoon ground cumin
1/2 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 bunch kale or milder Swiss chard (4 cups packed), stems removed and chopped
3.5 oz. (1 ½ cups) organic tortilla chips
3 oz. cheddar cheese, shredded
PREPARATION:
Preheat oven to 400 degrees F.
Preheat medium non-stick skillet and brush with olive oil. Sauté onions until translucent, Add diced tomatoes, beans, cumin, salt and red pepper flakes; stir and cook a few minutes.
In a 9" x 13" baking dish, spread kale or Swiss chard. Top with bean mixture, tortilla chips and cheese. Bake for 20 minutes.
TIPS: for Tasty Greens
Just use the leaves: To remove the leaves from the fibrous stalk, simply hold the fat end of stem up and run your hand down the stalk.
Soften before cooking:
Massage chopped leaves with a sprinkle of lemon or lime juice until the leaves feel a little soft.
Freeze out the bitterness: Chop greens and freeze. No need to defrost. Add to whatever you are cooking.
Quick boil (blanch) for a minute. Put loosely chopped leafy greens in a large pot of boil water for a minute. Rinse in cold water; use either raw in a salad or cook into any dish.
Run hot water over chopped leaves in a strainer until they wilt. Rinse with cold water.
Quick Snack
Kale Chips: Remove the stems and chop Kale into 1 inch pieces or strips. Sprinkle with a little olive oil, salt and pepper. Bake in at 300 degrees for 20 minutes or until crispy. Eat plain or sprinkle with a spice you love like cumin or balsamic vinegar after you finish cooking or in the last minute of cooking.