Nutrition
Leafy greens are more than roughage; they’re packed with vitamins and nutrients. In fact, calorie for calorie, leafy green vegetables provide more nutrients than any other food.
- Lutein protects eyesight.
- Folate promotes heart health.
- Vitamins A, C and E support the immune system.
- Antioxidants boost brain power.
Recipes
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD
Download Recipe Card: Single | Multiple- 1 lb. butternut squash, peeled and seeded
- 1 tbsp. olive oil
- 1 to 2 tbsp. maple syrup
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 4 oz. spinach (or spinach and arugula mix)
- 1/2 cup toasted walnut halves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup apple cider or apple juice
- 2 tbsp. cider vinegar
- 2 tbsp. minced shallots
- 3 tsp. Dijon mustard
- 1/3 cup olive oil
Combine the apple cider, vinegar and shallots in a saucepan and boil over medium-high heat for about 8 minutes, until the cider has reduced. Remove from stove and add the mustard and 1/3 cup olive oil. Season with salt and pepper to taste.
Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well. Serves 4.
SPINACH ORANGE SALAD
1 orange, peeled & cut into sections OR ¾ cup Mandarin orange slices, drained
½ cup almonds
½ cup croutons
Purchased honey lime vinaigrette dressing
DIRECTIONS:
Toss together spinach, oranges, almonds and croutons. Serve salad dressing on the side. Serves 4.
good alternative for kale or chard:
ReplyDeleteChard Patties, aka “Daddy Patties”
from KATHERINE DEUMLING, Cook With What You Have
Ingredients
2 bunches greens (chard, beet greens, spinach, kale or any combination of these)
3 eggs
1 cup grated cheese, like cheddar, swiss, gouda, asiago, parmesan(use a little less if you’re using a hard cheese like parmesan)
3/4 cup bread crumbs (or 3 tablespoons of cornmeal)
Chili flakes, a pinch or two (optional)
1/4 t. nutmeg (optional)
Salt and pepper to taste
Oil
Preparation
Wash and coarsely chop the greens. Cook them in ½ cup or so of water in a large sauté pan or pot for a few minutes until they are tender.
For kale or collards the cooking time will be a bit longer, but not much. Drain well and squeeze out most of the moisture. Then chop the greens a bit smaller so they incorporate well into the batter.
Beat the eggs in a large bowl. Add salt, pepper, chili flakes and nutmeg, grated cheese and bread crumbs. Mix in the greens till they’re well coated with the egg mixture. Taste, and adjust the salt as necessary.
Heat a tablespoon of oil in a large skillet over medium heat. When the pan is hot, spoon about ½ cup of the mixture into the pan, patting the mixture down with a spatula to flatten. Flip after a few minutes when the underside is golden brown. Cook a few minutes more and serve.
They keep warm and hold up nicely in a 250º oven.
Patties can be served with tomato sauce or a dollop of yogurt or sour cream.
Great with a side salad.