07 Apr 5 Things to Do With Spring Greens
By Joni Garcia MS, RD, Contributing Blogger
Now that the weather is finally warming up, I’m getting excited for all things spring. I’ve noticed some early spring veggies popping up at the market and on magazine covers, which is inspiring me to get into the kitchen. As I’ve gotten older, I’ve grown to appreciate and love all kinds of greens, like Swiss and rainbow chard, kale, spinach, and collard greens. These sturdy veggies survive very cold temperatures and are in full bloom in early spring. Greens are nutrition powerhouses and are rich in vitamins and minerals, like vitamins C and A, folate and iron. Here are five things to do with these versatile superfoods.
I love making pizza and this is probably my favorite way to eat greens. I either lightly sauté the greens and then add to pizza just before baking or toss chopped, raw greens with lemon juice, olive oil, and salt and add the salad to a margarita-style pizza.
This is a very easy way to get more greens into your diet. They can be cooked first and added to the soup or tossed in during the last 15 minutes of cooking.
Try using the baby versions of spring greens in salads, like baby spinach or baby chard. These tend to be a little more tender and taste great raw. Add other spring veggies, like asparagus or artichokes, for a fresh, seasonal dish.
Sautéed greens are the quickest side dish out there. Sauté greens in garlic, olive oil, salt and pepper and within 5 minutes you have a healthy side. To jazz it up, add a squeeze of lemon or a splash of balsamic vinegar.
Greens can easily be frozen and used later in soups or pasta dishes. Simply wash, chop, blanch and then freeze. Store in a re-sealable freezer safe container for up to 8 months.
Tell Me: What do you like to do with greens?