If there is one food that should be making a more regular appearance on my plate, it’s leafy greens. For only a meager amount of calories, greens provide countless nutritional benefits, including a punch of Vitamins A, C, and K, as well as Iron and Magnesium. Health benefits aside, they’re also a blank canvas when it comes to sprucing them up, raw or cooked.
In my kitchen, many a bunch (particularly of the kale and spinach variety) have passed through a pan hot with oil or a simple squeeze of lemon, and are all the better for it. But it’s time to mix things up. A healthy breakfast sets the tone of my food choices for the rest of the day, and Kemp’s Eggs on Toast with Dandelion Greens is the ideal balance of protein, whole grains, and vegetables to do just that. I like to dress my fanciest locally-grown greens with Warm Sherry Vinaigrette, allowing the heat from the dressing to tenderize and slightly infuse each leaf. For greens that are just starting to turn, or for using up those attached to beets and other root vegetables, purée them into Creamy Fennel and Greens Soup.
How do you like to prepare fresh greens?
