The mantra of those of us who cook with the thought of providing delicious healthy meals to our families.
We all know it’s sometimes hard to get people to like greens. I am talking about hearty greens, like collards, kale, chard, arugula, escarole, spinach and greens from root veggies, like turnips, beets, radishes, carrots, and kohlrabi.
The types of veggies we find in our CSA baskets. Like the turnip greens we are getting tomorrow from Friends and Farms. Or those collards from last week.
Interesting that we are real fans of leafy greens. Love the strange lettuce varieties we find. We have learned to stir fry or sauté all sorts of greens. A little garlic. Some balsamic maybe. Or soy sauce.
Make a frittata. Or omelet. Add them to soups and stews. Drop some amazingly good short ribs on top. Put them on pizza.
The possibilities are endless.
We are about to enter serious greens season. With the markets. The CSAs.
What could be better than freshly prepared, nutrient rich veggies as part of two meals a day. Salads at lunch. Accents at dinner.
Don’t forget to get your greens wherever you can find them. Popeye would be proud of you.
#hocofood
AnnieRie Unplugged 
Did you see Smitten Kitchen’s post yesterday – Baked eggs with spinach and mushrooms? It looks good.
I added it to my smitten recipes bookmark file. With at least one hundred other recipes of Deb’s.
Ever since you opened my eyes to the fact that colcannon can be made with greens other than kale, I’ve been combining all kinds of greens with mashed potatoes and butter. There are probably healthier ways to eat greens, but few more delicious.
I find that sauteeing greens with garlic, onion, and bacon is also a reliable way to up the taste factor.
You just reminded me to make colcannon with those turnip greens. Love colcannon.
My goal this year with my CSA is to be even more adventurous with greens 🙂
I planted some serious greens in the garden. Rows of arugula. Tuscan kale. Swiss chard.
I want to expand my Asian repertoire.
We also like arugula on a sandwich instead of lettuce. Love that peppery bite, along with the crunch.
I want beet greens. Really truly want them. The rest I will eat, some more tolerated than liked, but still. Beet greens. They rock.