For everyone who wants to enjoy delicious food AND stay fit and healthy.
Wednesday, December 16, 2009
Greens -- the dark, leafy kind
Dark greens are some of the superfoods, so chock-full of antioxidants, vitamins and fiber that they deserve to be on our menus regularly. And now they're easier than ever to cook, thanks to prewashed, prebagged packaging at your corner supermarket. Using a one-pound bag of Trader Joe's "Southern Greens" mix -- collards, kale, spinach and a couple of others -- I made some delicious greens with dinner. The photo shows them served with slices of cranberry cornbread (from Whole Foods) and a small, pan-fried boneless pork chop.
Recipe: Mixed Greens Serves 4 Ingredients: 2 T canola or olive oil 1 cup chopped celery, carrots and/or onions 2 T minced garlic 1 1/2 cups vegetable or chicken broth 1 16-ounce bag prewashed mixed greens, about 6 cups Salt and pepper to taste Pinch of nutmeg
Instructions: Heat oil in a large skillet over medium-high heat. Add celery, carrots and onions; stir-fry for about 3 minutes. Add garlic and stir-fry for another minute. Add broth and bring to a simmer. Reduce heat to medium. Stir in greens, 2 cups at a time, covering pan and allowing each batch to wilt somewhat before adding the next two cups. When all the greens are in, add seasonings and cover the pan again. Reduce heat to low and allow to cook for another 5-10 minutes, depending on the level of doneness you prefer. Use a slotted spoon to serve.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.