HOW TO COOK THOSE OTHER LEAFY GREENS
On Facebook the other day, I linked to a great article on Mother Nature Network discussing 15 leafy greens you should add to your diet. In the slideshow, they give some advice for prepping the greens, but don’t really provide any recipes. Not everyone is comfortable just winging it with new ingredients, so I thought I’d dig up a few recipes for the more unconventional greens.
Familiar to many because of their neighborhood Chinese restaurant, bok choy is a member of the cabbage family. If you want to stick to Eastern flavors, try out Stir Fried Bok Choy with Ginger and Garlic. You could give your dish a kick by cooking Bok Choy with Chili Oil, or make a filling meal of Baby Bok Choy and Beef Noodle Soup – perfect for spring evenings that aren’t quite as warm as we’d like.
Poor cabbage is usually ignored because, let’s face it, it lacks glamour. But it makes up for it with the low caloric content, cancer fighting compounds, and loads of Vitamin C. Up your slaw game with Confetti Slaw with Poppy Seed Dressing, spice up your dinner with Roast Chicken Soft Tacos, or get really adventurous – Barbecued Duck on Sweet-and-Sour Red Cabbage.
That’s right – the world’s most maligned weed is actually delicious and good for you! The flowers, while still yellow, can be turned into dandelion wine. Meanwhile, the greens are where the diversity is at – you can use them to make Dandelion & Pumpkin Seed Pesto, toss them with Linguine and Mussels, or sub them out for kale and make a delicious, healthy breakfast sandwich.
I didn’t want to overwhelm you, so we’re sticking to three leafy greens this post. If you want to learn more about cooking unconventional greens, let me know! I love finding fun recipes to share with you!
Image Credit: Pöllö