LOVE! This post. I am one of those people living with not only a hormone based cancer but also a blood cancer. When your oncologist asks “what the hell did you change? Your blood #’s look amazing!” It’s simple….I “emancipated my greens!” 😂 ok I didn’t say that, but I will now! You had so many great points here..but for me, it’s the prep. Buy bunches..prep it…and go! Any bits that go bad…get tossed into the garden for compost or to feed the lil critters in winter. I have very few dishes I don’t try and incorporate greens into. I’m about an 80/20 veg/protein. When I shop I look for the carrot tops, the beet tops, etc. loaded with flavor & nutrition. And add a lil variety. Your recipe for pasta & greens is a delicious way to use them. I’ll toss kale into chili, spinach into chicken soup…endless. Fun read…and got me excited for spring, planting the garden & farmers markets! This way of eating changed & saved my life, it also helps justify tearing up a pint of ice cream when needed! 🧡
I love a simple chopped kale salad with grated parm cheese and a simple dressing. Sometimes I add baked bread crumbs. I also have a morning smoothy everyday and load it with frozen organic spinach
I make Chinese Lion's Head Meatballs and usually at least double the amount of bok choy that my Mom told me to when she taught me how to make them. I also add more as we eat them (a pot lasts my family at least a couple of meals). My son and I like the greens the best!
Used to grow my own sorrel and swiss chard. Cold cucumber and sorrel soup (non dairy milk) dill. Miss that soup. Wash swiss chard, strip leaves from stems. Chop separately. Saute stems in olive oil, shallots. Julienne damp greens. Add to stems. Cover and steam. S/P. (In Italian tradition, add soaked raisins to saute). No place to grow these anymore. Won't pay $4 for 4 wilted chard leaves. And can't find sorrel anywhere. New favorite...arugula beet red cabbage salad. Would add radicchio, but hard to find not wilted. Kale? Sorry, can't do it. No way.
I love "greens" any & all of them... I can cook em up just fine or.. eaten raw & in salads. I planted kale 3 years ago and it still is producing. Fresh kale versus store bought... no comparison...
PS: I have a pitch for you... My grandparents were born in Slovinky, Slovakia. I have reconnected to family there.. they have multiple festivals there every year... I grew up on the delicious ethnic food... meat, sausage, perohi, halupki, pigach. .... on & on & on...
If you are looking for a beautiful place to visit & enjoy good people... this would be a trip to make.
Great article, so much information! I do love a simple spinach salad with toasted pecans. Another family favorite here is a cold brussels sprouts salad, a nice, healthy twist on traditional goopy coleslaw!
I put spinach in everything. We eat it at least 3 times a week in soups and stews and twice a week for breakfast. We also get our fair share if mustard, collard and turnip greens.
Outside of classic cold salads, my 2 fav ways to get in the greens are Italian minestra and Portuguese caldo verde; simple and easy to bulk up more on the greens.
Glad to hear you are going healthier! After watching the documentary "The Game Changers", I actually went full on vegan early 2019, although I know that's not even a thought for a super foodie :)
I'm a big fan of making my greens a little naughty - a hefty salad well dressed with olive oil and topped with feta, or Brussels sprouts cooked in duck fat (the healthiest animal fat there is). After all, I don't eat greens to lose weight; I eat them for the nutrients.
Grandma's Chinese chicken wings are probably one of the best things I've ever put in my mouth thank you for that and I do stick exactly to the recipe that's a must. Cheers!
Sprouts have amazing nutrients that are not in the mature plant and of course they're absolutely fresh if you just do them in rotation every day you never run out I was blown away when I realized just how many nutrients they have. Thank you for all the great stuff that you share with us!
Collards with fejioada. Turnip greens braised with something smoked (ham hock, turkey wing, etc.) with some chili flakes, stock, fish sauce, and finished with a splash of vinegar.
I loved this spilled milk#11 the best. I use greens as often as possible. Simple pan steam is always my back up. Chicken broth, a lot of spinach, garlic clove crushed, tsp fish sauce, tsp vinegar, tsp shoyu. About 5 minutes over the fire. I’ll try all the salads you put up.
LOVE! This post. I am one of those people living with not only a hormone based cancer but also a blood cancer. When your oncologist asks “what the hell did you change? Your blood #’s look amazing!” It’s simple….I “emancipated my greens!” 😂 ok I didn’t say that, but I will now! You had so many great points here..but for me, it’s the prep. Buy bunches..prep it…and go! Any bits that go bad…get tossed into the garden for compost or to feed the lil critters in winter. I have very few dishes I don’t try and incorporate greens into. I’m about an 80/20 veg/protein. When I shop I look for the carrot tops, the beet tops, etc. loaded with flavor & nutrition. And add a lil variety. Your recipe for pasta & greens is a delicious way to use them. I’ll toss kale into chili, spinach into chicken soup…endless. Fun read…and got me excited for spring, planting the garden & farmers markets! This way of eating changed & saved my life, it also helps justify tearing up a pint of ice cream when needed! 🧡
I love a simple chopped kale salad with grated parm cheese and a simple dressing. Sometimes I add baked bread crumbs. I also have a morning smoothy everyday and load it with frozen organic spinach
I make Chinese Lion's Head Meatballs and usually at least double the amount of bok choy that my Mom told me to when she taught me how to make them. I also add more as we eat them (a pot lasts my family at least a couple of meals). My son and I like the greens the best!
Used to grow my own sorrel and swiss chard. Cold cucumber and sorrel soup (non dairy milk) dill. Miss that soup. Wash swiss chard, strip leaves from stems. Chop separately. Saute stems in olive oil, shallots. Julienne damp greens. Add to stems. Cover and steam. S/P. (In Italian tradition, add soaked raisins to saute). No place to grow these anymore. Won't pay $4 for 4 wilted chard leaves. And can't find sorrel anywhere. New favorite...arugula beet red cabbage salad. Would add radicchio, but hard to find not wilted. Kale? Sorry, can't do it. No way.
I love "greens" any & all of them... I can cook em up just fine or.. eaten raw & in salads. I planted kale 3 years ago and it still is producing. Fresh kale versus store bought... no comparison...
PS: I have a pitch for you... My grandparents were born in Slovinky, Slovakia. I have reconnected to family there.. they have multiple festivals there every year... I grew up on the delicious ethnic food... meat, sausage, perohi, halupki, pigach. .... on & on & on...
If you are looking for a beautiful place to visit & enjoy good people... this would be a trip to make.
Great article, so much information! I do love a simple spinach salad with toasted pecans. Another family favorite here is a cold brussels sprouts salad, a nice, healthy twist on traditional goopy coleslaw!
I put spinach in everything. We eat it at least 3 times a week in soups and stews and twice a week for breakfast. We also get our fair share if mustard, collard and turnip greens.
Outside of classic cold salads, my 2 fav ways to get in the greens are Italian minestra and Portuguese caldo verde; simple and easy to bulk up more on the greens.
Glad to hear you are going healthier! After watching the documentary "The Game Changers", I actually went full on vegan early 2019, although I know that's not even a thought for a super foodie :)
I'm a big fan of making my greens a little naughty - a hefty salad well dressed with olive oil and topped with feta, or Brussels sprouts cooked in duck fat (the healthiest animal fat there is). After all, I don't eat greens to lose weight; I eat them for the nutrients.
Grandma's Chinese chicken wings are probably one of the best things I've ever put in my mouth thank you for that and I do stick exactly to the recipe that's a must. Cheers!
Sprouts have amazing nutrients that are not in the mature plant and of course they're absolutely fresh if you just do them in rotation every day you never run out I was blown away when I realized just how many nutrients they have. Thank you for all the great stuff that you share with us!
Collards with fejioada. Turnip greens braised with something smoked (ham hock, turkey wing, etc.) with some chili flakes, stock, fish sauce, and finished with a splash of vinegar.
I loved this spilled milk#11 the best. I use greens as often as possible. Simple pan steam is always my back up. Chicken broth, a lot of spinach, garlic clove crushed, tsp fish sauce, tsp vinegar, tsp shoyu. About 5 minutes over the fire. I’ll try all the salads you put up.
Thank you.
would you comment on a specific "high quality Hoisin"? Thank you!!