It’s no secret that green and leafy vegetables are good for you. But while a side of steamed broccoli is nutritious, it lacks … excitement. Even salads, with their endless potential for variety, can begin to feel too familiar. Liven things up! To enjoy more of those glorious greens, start by making small additions to your daily diet: Snack on crunchy cucumbers and snap peas, or add a pop of flavor with fresh herbs. Toss leafy greens into any soup, smoothie, stir-fry or curry. Hungry for more ideas? Give these simple, green-themed recipes a try.
Baby Kale Stir Fry
Serves: 2. Prep time: 15 minutes.
1 tablespoon tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon avocado oil
1 small carrot, sliced diagonally
1 5-ounce package baby kale
1. In a small bowl, stir the tamari, rice vinegar and honey; set aside.
2. Place a wok or large saute pan over mediumhigh heat for a couple of seconds, then drizzle in the oil.
3. Add the carrot slices and stir for 1 minute, then add the kale and stir. As the kale starts to wilt, after about 1 minute, drizzle in the tamari mixture and stir to coat. Cook until kale is softened, about 1 minute longer.
4. Serve hot.
Great Green Goddess Salad
Serves: 4. Prep time: 20 minutes.
1 clove garlic
1 small anchovy (optional)
1⁄2 cup lightly packed fresh parsley
2 medium scallions, white and green parts
separated
1⁄2 teaspoon dried tarragon
1⁄4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
1⁄2 teaspoon salt
2 tablespoons olive oil
5 ounces baby spinach, washed and dried
1 medium cucumber, peeled and sliced
1 medium avocado, sliced
1. For the dressing, in the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator.
2. For the salad, spread the spinach on a platter or four small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately.
Mint Pesto Pea Soup
Serves: 6. Prep time: 30 minutes.
Soup
1 tablespoon olive oil
2 tablespoons butter
1 cup yellow onion, diced
2 cloves garlic, minced
4 cups vegetable broth
6 cups fresh or frozen peas
2 green onions, diced
2 tablespoons fresh mint, minced
1⁄4 cup sour cream
Salt and black pepper to taste
Pesto
1⁄2 cup fresh parsley leaves
1⁄4 cup fresh mint leaves
1⁄4 cup pine nuts
1 lemon, zest and juice
2 ounces Parmesan cheese, shredded
2 tablespoons olive oil
1. Heat 1 tablespoon olive oil with the butter in a large stock pot over medium-high heat. Add the onions and saute 5 to 10 minutes until onions are soft and translucent. Add half the minced garlic, and cook another minute, then add the vegetable broth and bring to a boil. Add the peas, return to a boil, and simmer for 1 to 2 minutes. Remove from heat, then stir in the green onions, mint, sour cream, and a pinch of salt and pepper. Puree the soup in a blender until smooth. Taste for salt and pepper.
2. To make the pesto, put the parsley, mint, remaining garlic, pine nuts and lemon zest and juice in a food processor and blend until smooth. Add the Parmesan cheese and blend. Slowly drizzle in the olive oil until blended well.
3. Top each bowl of soup with a large spoonful of pesto, and serve warm or chilled.
Stuffed Collard Greens
Serves: 8 rolls. Prep time: 1 hour; 30 minutes active.
8 collard leaves, large stems removed
1 tablespoon olive oil
1 cup diced yellow onion
1 celery stalk, diced
1⁄2 red or green bell pepper, seeds removed, diced
2 cloves garlic, minced
1⁄2 pound ground turkey or plant-based crumbles
1 teaspoon chili powder
1⁄2 teaspoon dried thyme
Pinch of cayenne (optional)
3⁄4 cup chicken or vegetable broth
1 1⁄2 cups cooked rice
Pinch each of salt and black pepper
3⁄4 cup Carolina-style barbecue sauce
1. Heat the oven to 350°F. Oil or butter an 8 x 8-inch casserole dish.
2. Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
3. In a large skillet, heat the olive oil over medium-high heat and saute the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
4. Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.