What’s in your Pantry: Greens
Spinach, kale, and lettuce are great staples to keep in the kitchen! You can use these greens as a base for a salad or you can sauté them in a little bit of olive oil, garlic, salt, and pepper. I keep kale on hand for my salads and cook it with my veggies for dinner. Sometimes for an extra treat I toss the kale in a little olive oil, soy sauce, and garlic and bake it in the oven for a crispy snack.
Kale and spinach are packed with vitamins and minerals and are insanely good for you!
Sautéed kale or spinach – Cook time less than 10 min
Ingredients:
Olive oil – about 2 tablespoons
Minced garlic*– 1 spoonful
1 onion chopped – not required, but delicious
Kale/Spinach – Several handfuls, the greens will diminish in volume as they cook
Lemon juice – optional
Heat oil in pan
Add minced garlic
Add chopped onions
Throw in any other veggies you have on hand (peppers, carrots, etc).
Add your greens
Add about a ¼ cup of water – just enough to gently steam the greens
Optional: Add a squeeze of lemon juice from ½ a lemon
Enjoy your greens!
*Minced garlic can be bought in jars at your local supermarket and kept in the fridge! This is much easier than keeping fresh garlic on hand to mince yourself.
Baked Kale “Chips” - Cook time around 15 min
Ingredients:
Olive oil
Kale
Minced Garlic
Soy sauce (if possible, opt for a low-sodium variant)
Pepper
Preheat oven to 425.
In a mixing bowl, toss the kale lightly in olive oil, soy sauce, and garlic. Add pepper to taste.
Spread evenly on a baking sheet and pop in the oven for about 8-10 minutes. If after 10 minutes the chips don’t look crispy, let them cook a few more minutes. Whenever they seem crispy enough for your liking, enjoy!
These will soften if you store them in the fridge so you should try to eat them when they are freshly baked. If they do soften, you can pop them in the oven again to re-crisp them.
Read More About the Benefits of Kale Below:
http://www.webmd.com/food-recipes/kale-nutrition-and-cooking#1-2