Greens for days

greeny greens for days on end 

The best part about summer, in my opinion, is the garden bed full of greens outside my kitchen window. I peer down from the second floor and take a glimpse every morning; I can't help but press my lips into a smile as I grind coffee beans for the French-press. After, I walk down the back stairway with scissors in hand to clip a variety of greens for breakfast and, later, lunch. 

Never, ever, will I get enough.

I enjoy the complexity of a bowl of mixed greens: arugula, nasturtium, mizuna, broccoli greens, bibb, and curly endive, just to name a few. Each offers something different for the palate. 

There are days when I'll eat an entire head of lettuce, or 12 cups of assorted greens (if you don't believe me, ask my partner Adi), and I won't realize it until I'm finished feasting. Whether they're mixed with fresh corn, kohlrabi, radish, chickpeas, za'atar, or raspberries - I'll eat them every which way. My favorite lately has been lightly sautéed greens on a mezze platter with cooked chickpeas and shakshuka-spiced carrots, assorted cucumbers, labneh, sautéed radish (with its greens), Jordanian olives (unpitted), Bulgarian feta, and lavash. 

Home Mezze Platter

your turn

I know I don't have to tell you greens are good for you, but I will anyway: They're full of phytochemicals, antioxidants, calcium, vitamin K, fiber, iron, and folate. Low in calories and high in protein per calorie.

Not so sure you can eat them on a regular basis? I bet I could get you to eat my greens - just ask the participants from this month's cooking class I taught at Blue Cross Blue Shield (see list of up coming FREE classes).  On the menu: charred napa cabbage with a miso lime dressing (see below). 

Regardless if greens are new to you OR you're trying to get more in your diet, try some of these simple strategies: 

• Start small and build your tolerance. Some greens are more bitter than others, so don't feel bad if you don't love them all right away
• Steam or blanche to lower the intensity of more-bitter greens
• Pair them with acidic ingredients, like vinegar, to reduce bitterness and allow them to soften
• Add salt (in moderation, of course) to break down cell walls, making them easier to chew and digest

and now, a recipe

Charred Napa cabbage with miso lime dressing
serves: 4

Ingredients: 
1 head Napa cabbage, cut lengthwise
2 tbsp grapeseed oil 
2 tbsp miso 
1 tbsp butter, softened
1 lime, freshly juiced

Directions: 
1. Heat a large cast iron pan with oil. When hot, add the cabbage, cut side down and cook until it develops char, about 4-5 minutes. Rotate every few minutes until all sides are charred. 
2. Meanwhile, mix the miso and butter until well-combined in a small bowl. 
3. Apply miso butter to cabbage and bast periodically to the cabbage as it is cooking. The total cook time will vary, depending on the heat and size of cabbage, about 10-15 minutes. 
4. When all sides are charred, remove from heat and squeeze fresh lime juice.
​5. Serve. 

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Like what you see? Check out a few other posts, like baharat spiced potato kebbeh, or the nectarine, corn, and black bean salad.