Double Down on Green(s)

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So by now I’m sure you’ve heard that green are good for you. But greens aren’t very exciting so how do you incorporate them into your diet? One of my favorite ways is to saute them. One of the things I like about greens is that they wilt when cooked but the don’t (usually) turn to mush. But a full salad of greens can be a little too much fiber! So I like to layer mine with wilted spinach.

Rinse and chop a bunch of your favorite kale, chard, or collard greens. My favorite kales are red Russian and Dino kale. In a large saute pan heat a few tablespoons of olive oil and add some flavor. Today I used a dry mustard mix (it’s similar to a curry and the recipe is in the September issue of The Tasteful Muse). Add the kale, and using tongs, begin tossing it to distribute the olive oil and the heat. It will start to wilt right a way but it will take almost 10 minutes for it to cook. When it’s done remove it to a serving platter and toss about half as much spinach into the same pan. Toss this with the tongs, it will wilt immediately so don’t let it go long enough to be come mushy. Remove it from the pan and layer it on top of the kale.

Now this wilted salad is fine just as it is, a flavorful mix of robust greens and tender greens. But if you want anyone else in your house to eat it I’d suggest adding just a few more things. Today I added a little sliced onion and sliced tomato. I then drizzled the top with olive oil and balsamic vinegar, a sprinkle of toasted sesame seeds and voila! Greens that really taste good!

For that last layer sliced cucumber, or thinly sliced carrot also works well. And for the initial seasoning you can use a flavorful vinegar, freshly sliced garlic or even a dash of soy sauce if you’re in a pinch.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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