Test post-March 21, 2015
Somehow, between the hotter than usual weather and the gophers or moles who think my garden is the best place to tunnel, I have still managed to grow some seasonal greens. In the past this would not have been that exciting to me, but now I know all the benefits greens provide and the importance of eating as many greens and vegetables as possible. They provide vitamins, minerals, aid in cardiovascular, joint, eye and skin health, aid in tissue repair, as well as other things. This article gives a quick look at all the health benefits of eating greens. Sometimes knowing the benefits doesn’t help me desire to eat them if they aren’t tasty! Recently my friend, Jenny, gave me a simple recipe that is commonplace in some parts of Africa. Several of her friends prepare them this way. I finally gave in and tried them, just for the variety. I have to say, I’m glad I did!
One of the ingredients is sautéed onion. Sautéed onion gets a little tedious to prepare if doing it everyday. One of Jenny’s tricks is to sauté enough for the week and then pull out just the amount needed for a particular recipe. I hadn’t done this until now, but decided to try since I’m preparing greens daily. What a great tip! That means the rest of this can be put together in minutes as the cooking time is minimal.
Avocado is one of the ingredients that may seem strange to use. It sure seemed that way to me. Evidently avocado cuts down on the bitterness that some fall greens have such as mustard or kale. The first time I made this without I enjoyed them. The next time I added the avocado and it totally changed it! So delicious especially if you enjoy avocado. Now I use it if I have it but am fine with it if we are out.
Right now in my garden I have kale, collards, beets, a bit of spinach and radish greens to use. Generally I use a combination of all five. It may seem odd to include radish greens but they are exceptionally good for you and easy to grow. The particular radishes I’m growing this year are way too hot for my taste but the greens are mild and I don’t notice them in the mix. Other greens to consider are mustard, chard, bok choi, escarole, and any others you know of.
Give this a try – your taste buds, as well as your body will thank you!
- Chopped onion
- Pressed garlic – 1 – 2 cloves
- Chopped tomato
- Greens of choice, washed and torn into bite sized pieces
- Olive oil, butter or coconut oil
- Saute onion or reheat previously sautéed onion
- Add chopped tomato and pressed garlic
- Saute for one minute
- Add clean, torn greens
- Saute until wilted
- Smash in 1/2 to 1 avocado
- Mix well and serve