Greens can be happily worked into any meal of the day.
Since receiving my first farm bundle from SavRaw last week, I’ve been eating a lot of greens and loving it. Like my mom, I prefer cooked greens to salads.
I wanted to see if we’d (we being 99% me) use up a farm bundle in a week, and I am out of everything but the cilantro two days before the next pick up which, sadly, I opted out of. I’m doing the every-other-week option. I may have to change that.
You can see that I started thinking out of the box. Greens for breakfast, lunch and dinner, though not all on the same day.
One day I poached an egg and had it over simple steamed beet greens with a small slice of whole wheat sourdough bread. I don’t usually use whole eggs, so this was a real treat. Wish the yolk had turned out a bit runnier, as I think it would have felt even more decadent.
Mixed spinach and collard greens served over faro (Trader Joe’s recently introduced a 10-minute faro), with chilled roasted golden beets and one of the heirloom oranges for lunch.
The greens are left over from last night.
My big tip about greens: steam them lightly in the microwave before tossing them in a pan with a little olive oil and fresh garlic. It cuts the cooking time and they don’t get over cooked.
Tofu and a mixture of red bore kale, spinach and mizuna stir fried with coconut oil, Chinese five-spice mix, a touch of sesame oil, and Bragg’s Aminos (soy sauce like stuff). This was dinner and it’s going to be my Monday morning lunch.
I also had steamed greens with a couple of pieces of Morningstar Farms fake bacon crunched up on top, to mimic the way we always ate greens when I was growing up. It’s coming onto dandelion green season back home in Indiana, and I am missing them a lot, cooked up with bacon and egg and seasoned with a little vinegar.
I’m not vegetarian, I just have a lot of vegetarian meals/days.