If you’re anything like me, I have an abundance of greens sitting in my vegetable drawer that need some attention. Whether you are trying to support farms that normally sell to restaurants like me, ordered way too many vegetables from online grocery, or hoarded vegetables from one of those Big Box stores (you know who you are), they need to be eaten. That being said, variety is the spice of life, and I intend to give vegetables just that – a bit of personality. Sure, you can prepare most vegetables the same way, either steamed, sauteed or microwaved, but why? Vegetables deserve so much more than that, and to make them actually taste good, it doesn’t take much cooking.
Swiss chard, mustard greens, Brussels sprouts, spinach, collards and kale all have a distinct bitterness about them. Adding a touch of citrus, dried spices like chili flakes, or other dried herbs, will make them pop with flavor and improve their natural taste. So, don’t let those greens go to waste, give them a chance to shine, and here are three Super simple recipes to make you want to consume them. You can also use frozen defrosted vegetables in any of these recipes. #StayWell
Swiss Chard with Garlic & Lemon
1 bunch Swiss Chard, Collard Greens, Spinach or Kale – removed from stems
2 cloves garlic, minced
1 lemon, sliced
olive oil for cooking
- In a saute pan over medium heat, drizzle with 2 teaspoons olive oil. After 2 minutes, add greens (be careful they will pop at first because of the water content in the greens.) Cook, stirring occasionally for 2 minutes.
- Add garlic and juice of 1/2 lemon, cook for 1 minute. Stir again and season with salt and pepper. Serve with remaining lemon. Enjoy!
Shaved Brussels Sprouts with Pancetta and a Vinaigrette Drizzle
2 cups Brussels Sprouts – sliced, or 1 package shaved Brussels Sprouts
1/2 cup Pancetta, diced or bacon
1/4 cup white or red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
pinch of salt & pepper
1/3 cup olive oil + more for cooking
- In a container with fitted lid, add vinegar, mustard, sugar, salt & pepper and olive oil. Shake vigorously for 1 minute, set aside.
- In a large saute pan, add 2 teaspoons olive oil and place over medium heat. Add Pancetta and cook for 2 minutes. Add Brussels sprouts and stir. Cook sprouts for 6 minutes, stirring only occasionally.
- Drizzle with Vinaigrette mixture and toss to coat. Cook until fork tender, about 2 more minutes. Remove from heat and Enjoy!
Kale with Spicy Garbanzo Beans
1 bunch Kale, Spinach or Swiss Chard, leaves removed from stem
1 cup canned chickpeas
1/2 teaspoon red pepper flakes
- In a large saute pan over medium heat, add 2 teaspoons olive oil and greens. Cook for 3 minutes. Add chickpeas and red pepper flakes, stir.
- Continue to cook vegetables for 2 minutes. Squeeze lemon juice over top and season with salt and drizzle with more olive oil. Enjoy!