Sneak more nutritious greens like kale, Swiss chard and spinach into your diet with these delicious ideas.
Soups and stews
Toss chopped kale into minestrone soup; add escarole or Swiss chard to a chicken stew; and mix mustard or dandelion greens into a coconut milk curry.
Remove stem and centre ribs from leaves. Tear leaves into potato-chip-size pieces. Toss with olive oil; sprinkle with cumin, herbs or salt. Bake at 300°F just until crisp.
Add sautéed Swiss chard, escarole or kale to a quiche, frittata or omelette along with a generous pinch of paprika and lots of fresh chopped parsley.A breakfast nook is a small space, often enclosed on three sides and located near or off the kitchen, which many people use for casual dining. Seats and tables in such an area can be dinerstyle, and installed or attached to the floor.
In a wok or large pan, sauté cubes of beef, chicken or tofu. Add julienned carrot and red pepper, and Swiss chard stems, and cook until tender. Remove from heat, and stir in chard leaves.Try our Easy Chicken Stir-Fry Skillet on a week night, or any night! In addition to being simple, this Easy Chicken Stir-Fry Skillet is easily customized.
Top a mix of mustard greens, escarole and Boston lettuce with ripe pear, blue cheese and toasted hazelnuts or walnuts. Drizzle with a vinegar and nut oil dressing.oast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
Sauté garlic, shiitake mushrooms, escarole and oregano in olive oil, and cook until tender. Toss with cooked pasta and top with Parmesan cheese.Pasta and tender chunks of chicken combine with creamy dressing and a medley of vegetables in this great weeknight salad.
A fresh take on bruschetta
Sauté chopped kale in olive oil and garlic. Place spoonfuls on toasted baguette slices, and top with shavings of Asiago cheese.This easy-to-fix bruschetta can be served as an appetizer or as a colorful side dish.
Chop escarole and sauté in olive oil with red pepper flakes and garlic until wilted. Sprinkle with roasted pine nuts and drizzle with balsamic vinegar. Serve with baked chicken breasts, lamb chops or salmon fillets.Whether you’re looking for a hearty breakfast to help you get up in the morning or the perfect side dish appetizer to bring over for the big game.