Drum roll, please! Introducing, our next Food Rule:
One of the things I love about this food rule is that it instantly makes you start mentally scrolling through all the fruits and vegetables you can think of that might have leaves worth eating. Here's an easy and delicious idea - Greens!* As you remember, I've already raved about kale and two of my favorite soup recipes call for collards or other greens. And I'm forever tossing collards and kale into stir fries and anywhere else that could use some extra vitamins. I'm learning that they're way more versatile than the typical way people serve them here in the South (stewed all day with bacon fat and served as a faded green soppy pile with hot sauce - delicious, but not terribly nutritious).
This recipe is yet another way you can toss greens into something basic and give yourself an extra punch of antioxidants, vitamins, and fiber. And what better time than at breakfast? This recipe has absolutely made its way into my morning routine, and I'm so excited to have found another way to cook with such a healthy vegetable.
Your turn - Have you tried out any new ways to get more green into your diet? We'd all love to hear!
p.s. Everyone talks about how bitter greens are, and I was afraid to try them for that very reason. But I was totally surprised to find that they really aren't bitter at all. In fact, I think that both kale and collards are way less bitter than spinach! Greens just need a little broth for cooking and some salt to finish. Mmmmm... tasty.
* AKA: Collards, Kale, Spinach, Mustard Greens, Swiss Chard, Arugula, Dandelion Greens, or any of the family of green, leafy vegetables used for salad!
Green Eggs, No Ham
adapted from Cookus Interruptus
3 handfuls rinsed and chopped collards or kale
approx. 1/3 c. low-sodium broth or water
3 Tbsp. milk
1 Tbsp. oil or butter
your favorite seasoning salt, to taste
3 tsp. grated cheese, like Romano or Parmesan
Heat skillet over medium-high heat. Add enough broth or water to cover the bottom of the skillet and add the greens. Let greens cook down until wilted and moisture is absorbed, stirring occasionally. Continue cooking until greens start to toast, then remove greens from skillet and set aside.
Lower heat to medium. Add oil or butter to skillet. Whisk eggs and milk in a bowl until combined, then pour into skillet over hot butter. Gently stir eggs as they cook, lifting egg layer up from the bottom of the pan. When eggs are nearly cooked, add the greens to the pan and season with your favorite seasoning salt (I used Old Bay). Remove the pan from heat when eggs appear light and fluffy, but still shiny and wet. Serve immediately, sprinkling grated cheese over the top. Serves 2.
Add enough broth or water to a skillet over medium-high heat to cover the bottom of the pan.
Toss in greens and let cook down until wilted, stirring occasionally.
Continue cooking greens until moisture is absorbed and greens are soft and just starting to toast.
Serve with a sprinkling of grated Romano or Parmesan and a thick slice of toasted wheat bread.