If you are a seasonal eater, a Farmer’s Market shopper or a CSA member you know that this time of year it’s all about the greens. Cabbage, Swiss chard, bok choy, collards, chicory…and then there’s the salad greens! Not to mention the beet and carrot tops. I’m pretty good at getting my family to eat their veggies, but that’s a lot of green.
Dark leafy greens are ridiculously good for you! They are high in vitamins and minerals like vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, dietary fiber, calcium, vitamin B2, vitamin B6, protein, vitamin B1, zinc, folate, and niacin. Now there’s definitely some debate in the real food community about the risks of oxalate toxicity from eating too many raw greens so that may be something you want to consider. I personally don’t have any issues with eating raw greens in moderation, but as I discussed on Tuesday…one man’s food is another man’s poison.
So if you are bogged down with green right now here are a few suggestions for managing this seasons bounty!
Wash & Store:
Wash salad greens as soon as you bring them home by separating the leaves and soaking them in cold water. The dirt will sink to the bottom while the leaves float at the top. Tear the leaves to the desired size and spin them in a salad spinner to dry. Store in a plastic bag or container. This will make them readily available and easy to eat. As a side note, preparing salad greens is a great job in which to involve small children!
Cook & Freeze:
Wash the greens and coarsely chop them. Now put them into your steamer for 2 minutes, take them out and put them in bags or containers to freeze. These will be great for soups, stews, smoothies and eggs whenever you need them. Alternately, saute the greens in olive oil with garlic, salt and maybe a little onion, and any herbs you have on hand. Again, store and freeze, then thaw for a quick and easy quiche or frittata filling. You may want to add some meat or cheese to the recipe later.
Like a dehydrator and Vita Mix, a good juicer is a great investment! There reaches a point for me when I know I’m just not going to get to all these greens in time. So, I pull out the juicer and problem solved. You can add a bit of fruit to sweeten up the juice and then drink it on the spot or freeze it as popsicles. Or you can freeze the juice by itself to use in recipes and smoothies down the road…waste not, want not!
Eat Well, Be Well,
This post was shared on Fight Back Friday with Food Renegade.