In place of collards, you can make this with the same amount of curly or Tuscan kale.
Many of us look forward to the arrival of spring farmers’ markets but there’s another source of beautiful, seasonal greens: your own yard or local park! Plants like dandelions, chickweed, and lamb’s quarters are often dismissed as weeds, yet in many cases they are even more nutritious than cultivated produce — and quite delicious, too.
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Freezing spinach or any leafy green is so very easy. Here's how to freeze fresh spinach & other greens.
The island of Madagascar, sometimes called the “eighth continent,” is home to a quarter of a million species—and 70 percent of them are unique to the island. Its rate of habitat loss is alarming, however, and while conserving Madagascar’s plants and animals is a challenge, zoos are acting to...
Feel sexier and get more satisfaction just from eating more of these foods for better sex.
Looking for a plant that is easy to grow, with more omega-3 fatty acids than any other leafy green? Learn how to grow purslane now on Gardener’s Path.
It is so easy to freeze extra leafy green vegetables. Use them for your dinner vegetable or freeze leafy greens for smoothies.
Whether they're in your garden or you spotted some on a walk, there are many delicious and nutritious edible wildflowers out there.
Blue-Tongued Skinks under a year of age should receive high-protein foods as 70-80% of their diet. After this point, high-protein foods should only make up 50-60% of their diet. In this guide, we will go over our top feeding suggestions and dietary needs for your Blue-Tongued Skink reptile.
Chicken soup, tomato soup, smoky bean soup, and minestrone are a few of the many warming winter soup recipes featured in this comforting collection.
Easy Fried Egg, Collard Green, and Potato Hash for breakfast or any meal of the day.
Muriwo Unedovi, sometimes called peanut butter greens, is a traditional Zimbabwe dish that combines a leafy green of your choosing and a peanut butter sauce. This African-style greens in a sweet and spicy peanut sauce dish will ignite your taste buds and is vegan, oil-free, gluten-free, and soy-free. #peanutbuttergreens #healthyveganrecipes #danielfastrecipes #africanrecipes
Poach perfect eggs in saucy, tomatoey shakshuka with this recipe from chef and cookbook author Einat Admony. It’s the ultimate all-purpose meal.
Enjoy the flavors of the Caribbean in a nutrition packed green smoothie.
Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
For the first time on our new homestead, I've got too much kale and collard greens to eat fresh. This is amazing considering the deer love greens as much as my family! The abundance is a happy thing, though, because greens are easy to preserve for winter eating. You may certainly can greens, but I find them mushy and disagreeable when preserved this way. You may also dehydrate greens to use in smoothies or to powder and add to various dishes. You may also freeze dry greens for similar purposes. (Learn more about dehydrating vs. freeze drying here.) But my preferred method for preserving greens is freezing - because frozen greens are most like fresh, cooked greens. Typically, I defrost frozen greens, pop them into a skillet with a dab of bacon drippings or olive oil, season with salt, pepper, and maybe some onion or garlic powder, and saute until bright green. DEElish! You may also use frozen greens in any cooked dish, like casseroles or enchiladas. But first, you gotta prepare the greens, which may include: * collards * kale * spinach * mustard greens * turnip leaves * kohlrabi leaves * radish leaves * Brussels sprout leaves * broccoli leaves * cauliflower leaves * Swiss chard * and orach. But no, it's not quite as simple as popping the greens into a freezer bag and tossing them in the freezer. That, my friends, would result in goopy mush. (But it works well for green beans!) Preparing Greens for Freezing 1. Wash the leaves, and remove all thick stems. I usually tear the leaves off the stems, but you may cut them if you prefer. The stems are edible, by the way, but they require more cooking than the leaves, and I usually just compost them. 2. Roll the leaves into a cigar shape and slice into thin strips. The thicker the leaves, the thinner the slice you'll need. For example, collards are pretty thick and tough, so I cut the slices just under 1/4 inch wide or so. Spinach is pretty thin-leaved, so I make the slices about 1/2 inch wide. Chopping kale in preparation for freezing. Blanching Greens for Freezing 3. Fill a large pot with hot tap water and place it over high heat. 4. While waiting for the pot to come to a boil, thoroughly wash and sanitize the sink. Pour ice cubes into the cleaned sink and add cold tap water. 5. When the water in the pot comes to a full boil, carefully add the prepared greens. Blanch for an appropriate amount of time: Collards = 3 min. Other greens = 1 - 2 mins. The thicker (tougher) the leaves are, the more blanching time they require. 6. When the greens are done blanching, place a colander over the opposite side of the sink (the one without ice in it) and strain the greens. 7. Quickly transfer the strained greens to the ice water.* 8. When the greens are completely cool to the touch, use a slotted spoon or your hands to transfer them back to the colander. Allow to them to drain for a few minutes. Freezing Greens 9. Transfer the greens to freezer-safe containers. Use within 1 year. Greens blanched, bagged, and ready for the freezer. *NOTE: A more traditional method is to pour the blanched greens directly into the ice water, without putting them into a colander first. However, I find my method cools the greens faster, thereby stopping the cooking faster, which in turn leads to a more nutritious and fresher-tasting end product.
How to wash and store lettuce, kale, spinach and other leafy greens in advance. Say good-bye to rotting greens and wasted money.
Freezing kale and other leafy greens is super simple and will save you money and time, will cut back on food waste, and will enable you to enjoy those fresh nutritious greens all year round!
Chlorophyll is what gives leafy greens and blue green algae their green color. A pigment involved with photosynthesis, chlorophyll also promotes health.
Many of us look forward to the arrival of spring farmers’ markets but there’s another source of beautiful, seasonal greens: your own yard or local park! Plants like dandelions, chickweed, and lamb’s quarters are often dismissed as weeds, yet in many cases they are even more nutritious than cultivated produce — and quite delicious, too.
It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.
And other vegetables/meat/things occupying your fridge...
We've all grown up being told to take our vitamins, and many of us currently take multivitamins as well. We know that vitamins are healthy... but do we actually know why we need each vitamin?
Quick, simple and full of nourishing flavour, Henry Freestone's butter bean dish is at home as a side or main in itself.
Learn when and how to start a fall garden, with the best vegetable varieties to grow and ways to protect crops or extend the growing season.
There’s a great wide world full of superfood out there that many of us don’t even know about, and some common fruits, herbs, and vegetables that may surprise you. These foods offer the best nutrition possible and help stave off a host of illnesses. They should be part of your diet more often. Acai The fruit of an Amazo
Basil-only pesto can be overpowering and turns brown all too quickly. Try this leafy greens-packed pesto instead!
Layered Cobb Salad
Arugula can be harvested at any stage from baby greens to full maturity, with young leaves...
If you're a fan of all things green, you're going to love these greenery wedding invitations. They're packed with leafy greens, stunning flowers, and other elements of nature that will get your guests in the mood for your big day. And with Canva's free and easy-to-use platform, you can customize the invitations to your heart's content!
Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.
Bring your romaine lettuce leaves, iceberg lettuce, mixed salad greens, and other leafy greens back from the dead with these amazing ways to store lettuce and make them crisp again. All you need is a plastic bag and crisper drawer to keep your veggies vibrant and crunchy. #storage #romaine #lettuce
