As kids we are told that eating our veggies, especially leafy greens, will make us strong and healthy. That takes me back to my childhood, watching cartoons and Popeye peeling back the metal lid on a can of spinach, devouring it, and his muscles growing before a fight against Bluto. I don’t think that ever enticed me into wanting to eat my greens, but it was a nice effort!
When I was growing up, we cooked the HELL out of vegetables until they were almost mush. Not very appetizing to say the least. It wasn’t until I got a little older and started cooking on my own that I discovered other methods of preparing vegetables for a more palatable experience.
Textures are a huge deal for most people when it comes to food and it’s the main reason why it can sometimes be a task to get kids and even adults to eat their vegetables. I worked with a great organization called RootDown LA whose mission is to get kids to eat their veggies. We taught kids and parents how to properly prepare different kinds of vegetables to make them taste delicious. The techniques like blanching, roasting, sauteing, and caramelizing can really make a huge difference in the taste and texture of vegetables.
Each week I buy loads of fresh organic vegetables at the market and I prepare them in a number of ways and then store them for use throughout the week. This past weekend, I sauteed some bell peppers and onions and fried up some greens. The greens consisted of mustard, turnip, kale and spinach. Frying greens is a quick and easy way to enjoy your leaves other than eating them raw in a salad or smoothie, and steaming or boiling them.
Click on the link to check out my quick and easy recipe for Fried Greens.