Yesterday was St. Patty’s Day and you saw a lot of green. Today, commit to eating green; specifically dark leafy green vegetables which tend to be missing from many diets. Just ½ cup per day provides a most tasty way to get a nice dose of vitamins and minerals. Dark leafy greens are also a great source of fiber and champion at easing sugar cravings.
Some examples of these dark green veggies are arugula, collard greens, dandelion greens, kale, mustard greens, romaine lettuce, spinach and swiss chard. They can be easily incorporated into many dishes; add them to stir-fry, soups, casseroles, and pasta sauces. An simple way to make sure you have some on hand is to chop up a bunch of greens and store them in a freezer bag in your freezer. When cooking, just add them in and know that the nutritional quotient of your meal just went up several notches.
Dark greens have flavors ranging from sweet to spicy to peppery and can really add some zing to a sandwich wrap. Try experimenting with fresh arugula, mustard greens, dandelion greens, romaine or spinach.
Leaves can be difficult to clean, immerse the leaves in a bowl of cold water for a few minutes to help loosen sand and dirt. After washing, blot dry with paper towels or use a salad spinner to remove excess moisture.