Wednesday, November 7, 2007
My diet guru Dr. Fuhrman sings the praises of leafy greens of all types. Ideally, he says, you should have leafy greens at every meal. (For breakfast, he recommends a small amount of spinach in a fruit smoothie, in case you were wondering.)
Eating greens is a sizable hurdle for me. Most of the problem has to do with going grocery shopping once a week, cooking for one most of the time, and my utter revulsion for limp, floppy greens. In other words, when I make salads for a week's lunch, the lettuce/spinach/etc. is looking pretty limp by the end of the week, and (shudder) a salad of greens past their prime pretty much turns me off greens for a good while.
I can live with chard at the end of the week, though. I put chard in the veggie chili that I made this week. Because it is such a substantial green, it likes being cooked and retains a good tough chewiness when being microwaved several days later.
I've also had luck putting bok choy or napa cabbage in stir-fries.
Does anyone have green recipes or suggestions for me?