Greens are especially important for growing kids and pregnant and postpartum women, but they are great for the whole family. Whether it’s spinach, Swiss chard, kale, collards, or beet greens, they are packed with nutrients and vitamins. When they are in season, your garden or refrigerator may be overloaded with them! Here’s how you can make use of all the greens you have on hand.
Cook on the Stove
Greens can make a great side dish or can be added to pasta, stir fry, omelets, and more.Greens will cook down to about one quarter of their size raw.
Make a Wrap
Large leaves can be used in place of tortillas or bread to make a wrap. You can also wrap grains, veggies and meat in a baked casserole style dish.
Make a Smoothie
Add raw spinach into a blender with yogurt, banana, peanut butter or whatever you like best. Greens will add a boost of nutrients and a fun color!
Make a Pesto
Pesto is usually made from basil, but kale, arugula, carrot tops and other greens are also good options. Pesto can be added to noodles or used as a dip or spread.
Freeze for Later
Blanching greens to help them retain their color and nutrients. Just add greens into a pot of boiling water. Cook collard greens for 3 minutes and all other greens for 2 minutes, then strain in a colander. Run cold water over the greens to stop the cooking process. Let cool. Place in individual portions into freezer-safe containers.
Make a Salad
Greens are perfect for a cold salad. Some tougher greens like kale and collards may need a little massaging (rubbing of the leaves to help them get softer) before eating them raw. You can also add warm ingredients to the salad like cooked vegetables, grains and meats.
Add finely chopped greens to pizza, sandwiches, soups, casseroles or even baked goods.
Greens help develop strong bones, blood, cells and tissues. They are great for vision, reproductive health, immune health and more. Use as many as you can to keep yourself and your family strong!