Leafy greens are a vegetable you know you should be eating but may be a little uneasy to try. Well, I’m here to show you they can be super delicious if prepared correctly. Here are four recipes to try this summer that are satisfying and may actually leave you craving more!
Kale: Excellent source of vitamins A, C and K; good source of calcium, folate and potassium
Recipe #1: Kale and Cabbage Salad with Creamy Honey Mustard Dressing
pieces
Place all dressing ingredients in high-speed blender
and blend until smooth.
In large bowl, toss together all salad ingredients.
Pour dressing over salad and massage salad with your hands for 3-4 minutes until kale breaks down a bit. Serve immediately or cover and keep in refrigerator for up to 2 days.
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Spinach: Rich in vitamins A and C as well as folate; concentrated in health-promoting phytonutrients such as carotenoids and flavonoids to provide you with powerful antioxidant protection; 20 calories per serving (2 cups)
Recipe #2: Spinach Walnut Pesto
2 cups baby spinach
2 garlic cloves, peeled
1/4 cup walnuts, toasted
1/4 cup extra virgin olive oil
Salt and pepper, to taste
All you do:
Puree ingredients in a food processor until smooth. Season with salt and pepper. Serve with cooked pasta, fish or roasted vegetables.
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Mustard Greens: 10 calories per serving (1/2 cup);
high in vitamins A, C and K as well as calcium
smell during cooking
option)
In a large sauté pan, sauté onions in olive
oil over medium heat until the onions begin to brown and caramelize, about 5 to
10 minutes. Add the minced garlic and cook a minute more, until fragrant.
Add the mustard greens and broth and cook
until the mustard greens are just barely wilted. Toss with sesame oil. Season
with salt and pepper.
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Arugula: 8 calories per serving (2 cups); also known as salad or garden rocket; young, tender leaves feature sweet, nutty flavor and less peppery taste in contrast to the strong, spicy flavor of mature greens; great source of vitamin A, C, K and folate
Sun-Dried Tomatoes
rip the leaves into smaller pieces if they’re large)
to 20), quartered
thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes,
rehydrated in hot water and thinly sliced)
chiffonade
water to a boil. Put the arugula, feta, olives, and sun-dried tomatoes in a
large bowl. Reserve or refrigerate until needed.
boiling water until it’s just tender, about 9 minutes (follow the package’s
instructions).
liberally with salt and pepper, and toss well.
salad, and toss. Check the seasonings and serve hot, warm, or at room
temperature, adding the basil just before serving.
