Okay, spinach is a gimmie, especially since you can buy it FRESH in the veggie isle now. Steamed, either on stovetop, or in the microwave, with just a little bit of vinegar, they're top notch yummy. For awhile, Dominus and I were putting raw spinach on sammiches in place of lettuce.
Also though, fresh beet greens are amazingly good for you, and they taste delicious! Just pick up a bunch of raw beets in the green section of the grocery. Cut the tubers off, scrub them and bake them like you would a potato, but take the well-washed greens, and chop them roughly -- about like you would salad lettuce. Then take a pan (with a lid!) large enough to hold them, saute them briefly in a little bit of olive oil and salt, toss in a tiny bit of water or broth -- a quarter cup or less -- and get that lid on quick. Stay close by, so you can stir every few minutes, and in five or less, those greens will turn tender and amazing! I like to finish them with balsamic vinaigrette. Also, they cook WAY down, so a huge mound of leaves will make a little less than a serving.
Any green leafy can be cooked like this -- kale, chard, bok choi, cabbage, etc. But I like beet greens best.
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carisma_sensei
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Date: 2007-07-14 02:01 pm (UTC)Also though, fresh beet greens are amazingly good for you, and they taste delicious! Just pick up a bunch of raw beets in the green section of the grocery. Cut the tubers off, scrub them and bake them like you would a potato, but take the well-washed greens, and chop them roughly -- about like you would salad lettuce. Then take a pan (with a lid!) large enough to hold them, saute them briefly in a little bit of olive oil and salt, toss in a tiny bit of water or broth -- a quarter cup or less -- and get that lid on quick. Stay close by, so you can stir every few minutes, and in five or less, those greens will turn tender and amazing! I like to finish them with balsamic vinaigrette. Also, they cook WAY down, so a huge mound of leaves will make a little less than a serving.
Any green leafy can be cooked like this -- kale, chard, bok choi, cabbage, etc. But I like beet greens best.