What’s a clean eater to do if dark leafy greens aren’t in your current eating plan? This was my predicament when I started hearing more and more about their nutritional excellence. Romaine and spinach I could do, I love salads. But kale, chard, beet tops, collards and mustard greens – they were not in my comfort zone.
So here’s what I did.
- Bought one bunch of kale at the farmers market (after asking which green was which!)
- Came home, washed it and trimmed the ends a little.
- Stuck it in the food processor and chopped it into little pieces.
- Stored it in a Ziploc bag in the fridge with a paper towel in it to absorb moisture.
- All week, every day I’d take out my baggie of kale and use a few small handfuls in various meals I made.
Not one person in my family noticed they were eating kale. It easily went into: soups, sauces, salads, spreads (humus, pesto, etc.), smoothies, quiche, enchiladas (any casserole, really), meatloaf and even muffins.
I’ve since learned to appreciate the taste of greens, especially when lightly sautéed with garlic and used as a bed for meats or roasted veggies. But it was truly a process to get there. And I still chop and hide kale into dishes on a regular basis because the little people are not as on board with the sautéed greens as the adults in this house.
Would you like to increase your consumption of leafy greens? What are some ways you get them into your diet?