It's no secret that leafy greens are one of the healthiest foods on the planet (if you didn't know before, now you do!). We're not going to bore you with the very long list of health benefits. We'll leave that to Dr. Greger:
“The healthiest food is dark green leafy vegetables, which we should ideally eat every day. Greens can improve our eyesight, immune function, athletic performance, and even our physical appearance.”
Now, let's cut to the real question: how the heck do you eat more of them?!
We have some ideas for you…
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a. m. g r e e n d r i n k
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This daily concoction is our secret to packing in so many greens - one cup frozen equals about four servings - all before our first cup of joe!
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We make one giant salad (find out why we call it the Steve Jobs Salad later today on the blog) every Sunday for our weekday lunches. We use lacinato kale because it's hearty enough to keep its shape through Friday.
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w i l t e d i n t o e v e r y t h i n g . . .
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…Literally, everything. From soup to pasta to tacos, we throw a handful of greens (whatever we have on hand) into every meal during the last few minutes of cooking.
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Large, hearty greens like collards or chard make awesome 'tortillas'.
Leafy Wraps
Rinse, dry, microwave for a few seconds so they're a little more bendy, add fillings, and carefully roll up! Try beany burrito fillings, hummus + veggies, a crumbled bean burger, or falafel.
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We've been known to crush several bunches of kale transformed into chips in one sitting!
Kale Chips
Rinse and dry the kale really well, tear into chip-size pieces, squeeze on some lemon or lime juice, sprinkle with spices or nutritional yeast, toss to coat, spread evenly on a parchment-lined baking sheet, and bake in 300F oven until light and crispy (about 20-30 min).
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Fresh greens water sautéed and piled on toast is a standard weekend lunch at our house.
Greens on Toast
Heat a skillet over low-medium, and add a few handfuls of chopped greens, a squeeze of citrus or splash or vinegar, and spices of your choice (we like garlic powder, crushed red, and black pepper). Partially cover, stirring occasionally, until greens wilt. Pile sautéed greens on toasted bread smeared with hummus, avocado, or tahini. We like to top it off with a few jigs of hot sauce.
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Don't forget about tea! Green tea leaves are essentially leafy greens that you steep in hot water!
Buy frozen. Frozen greens are money in the bank. They're inexpensive, never go bad, and you don't have to wash them. Use in smoothies, soups, pasta sauces, and burrito fillings.
Invest in a salad spinner. These little babies make washing fresh greens (which is, admittedly, a pain in the ass) so much easier! We store washed and dried greens in the salad spinner in the fridge to extend their shelf life.
Mild + delicate... Mild greens like romaine and spinach are easy to mask, so they're perfect for salads, smoothies, wilting into dishes, and getting used to the flavor of something other than sorry-ass iceberg.
Strong + chewy... Strong, hearty greens like kale, chard, and collards give the gift of sturdiness. They stay fresh for longer, and they don't get soggy when doused in dressing or sautéed. If you want to eat these rougher greens right away, chop them small and massage them with lemon juice and a little salt (we're not kidding - actually massage with your fingers!). This will soften the leaves, making them more delicate and palatable.
Spicy + bitter... Every green has a unique flavor, so try them all (pluck off a leaf at the grocery store if you must). You'll find some greens like arugula or mustard greens have a strong, spicy flavors. They're best served with sweeter ingredients like balsamic vinegar.
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