First my Favorite way to eat greens is in a morning juice. I don't like the texture of smoothies so I juice the following with many variations. By the way this is a great way to consume broccoli leaves and stems, Kale stems, outer Cabbage leaves and old lettuce.
Juice and compost the pulp the following - It taste really good - I am not kidding
several organic carrots - this is the base and adds the sweet taste.
one apple Include the core
Greens - any. I use Kale - and the parts of greens I mentioned above
Some broccoli tops and some cauliflower tops and stems.
You can also add other things like Ginger root.
Mikey likes it so try it. The energy boost is amazing.
Here are two of the recipes I have made from Dr. Furhman. Both are just awesome.
Steam the kale for 15 minutes or until tender. Meanwhile blend the cashews, milk, onion flakes, and VegiZest in a food processor or high powered blender until smooth and creamy. When the kale is done, press it with paper towels to remove any excess water, chop, and mix with the sauce.
And here are some suggestions from others who have made it.
Chop the kale first. Use Mrs Dash Original Blend and pepper. I always use hot sauce and or Vinegar's on my kale until I ate this.
California Creamed Kale
Preparation Time: 10 minutes
2 bunches kale, leaves removed from tough stems and chopped
1 cup raw cashews
1 cup soy, hemp or almond milk
4 tablespoons onion flakes
1 tablespoon Dr. Fuhrman's VegiZest (optional)
And just one more.
Put cleaned, de-stemmed and torn collard leaves in a large pot with a few cups of water on medium high. When water starts boiling, turn down heat to medium and cover. Cook until leaves are tender(add water if neccessary while cooking). Get the next part of the recipe ready while you wait for the collards to cook.
In a food processor, blend up one can of the tomatoes and the chipotle pepper(you can find these at the grocery in the Mexican food section. The chipotle adds around 200 mg of sodium to the recipe. The whole recipe serves around 6 people so that isn't too bad and the chipotle adds such a nice flavor). Drain the collards when they are done then put them back in the pot. Add in the tomato/chipotle combo and all of the other ingredients as well. Mix well. Heat until bubbly. Serve with some kind of cornbread cakes(if your diet permits). This is much better after it has been in the fridge overnight and re-heated.
Easy salad recipe:
Arugula or whatever greens you have on hand
Extra Virgin Olive Oil
Freshly Ground Pepper
Coat greens with EVOO. Add Pepper, Balsamic to taste and as much Parmesan as you would like.
Wilted Beet Greens Salad (or substitute any type of greens)
Cut and wash 4 cups beet greens, red and yellow2 cloves garlic sliced
2 tbl chopped pecans
1/2 tbs raw cane sugar
2 tbs ollive oil
1 tbs balsalmic vinegar
2 tbs dried cranberrys
2 tbs crumbled feta
First add the pecans and sugar to hot pan, toss until sugar melts and coats pecan. Set aside.
Heat oil in pan and saute garlic, allow to barely brown, then add greens. There will be a lot, so as they start to cook down, keep adding more. Carefully toss to coat all greens to coat in hot oil. Constantly stir for about 3 minutes. Drizzle balsalmic vinegar over greens and continue to stir about 1 minute. Greens should be wilted but dark in color and not mushy. Remove from heat and put on plate. Top with pecans, cranberrys and crumbled feta. Salt and pepper to taste.
Saag Paneer (Greens with Fresh Cheese)
This is an Indian recipe that is one of my favourite. I am posting a link as I often cannot describe all the India spices plus. I will post some other variations later. You can also substitute the "Paneer" with other vegetables, often baked or roasted potatoes, cooked meat or fish or lentils. Add spice and chillies to your taste :-)
I had the same problem last year, I had so many greens and didnt know what to do with them until I found this recipe.
Spiced lentils with mushrooms and greens
1 bag lentils cooked directions on the bag
OO in a skillet
2 garlic cloves
Greens- arugula, collard, lettuce, sprouts
Very tasty and easy and is very healthy!