Great Greens!

Did you know that you are supposed to eat 3 cups of green veggies every day?  (And no – iceberg lettuce does not count!)  Some people go nuts over salad, so this isn’t a problem for them.  If you’re like me, the thought of salad EVERY DAY gets old after a while.  I like to change it up a bit.  Here are a few tasty ways to prepare greens that I serve at my house, and you may just want to try.  For all of you knowledge junkies, click on each picture to learn about the nutritional value of each of these “Great Greens”!

Spinach                                                       

Grab a bag of fresh spinach and throw it in a saute pan on medium low heat with some butter, fresh minced garlic, and salt and pepper.  Use the whole bag (about 4 servings) because it will cook down considerably.  Saute, stirring frequently for about 4 to 5 min.  It tastes GREAT when you serve it up fresh – NOTHING like the canned stuff. Yuck!

Bok Choy

Chop a head of Bok choy and throw it in the saute pan with some butter or olive oil and salt and pepper as well.  Saute on medium heat for about 5 min.  This is a tasty green that not a lot of people think to use.

Swiss Chard or Green Chard

Chop the chard and add to saute pan with about a tbsp of olive oil.  Add shiitake mushrooms and fresh minced garlic, a touch of lemon pepper and a pinch of cayenne pepper.  DO NOT SALT this green as it tastes salty enough with the olive oil – even for salt lovers!  You can also swap the Chard for Kale, which is very rich in nutrients.

These are a few of my ideas for easy ways to get your servings of greens in.  Now let’s hear from you.  What are the ways your family does greens?  Do you get creative, or is your family good with the basic green beans, etc.?

Fail-Safe Spices

Like most people who enjoy cooking, I have always liked to play around with different flavor profiles, trying new tastes and experimenting with various spices.  However, I have a certain combination of spices that I always come back to that go with just about anything you can imagine.  I use them on meat, poultry, and fish; they go great in soups and stews; and they even work very well in olive oil for homemade salad dressing or dipping oil for crusty bread.  Most people have their fail-safe spices they always fall back on, here are mine.

 

Garlic Pepper

Garlic Salt

Lemon Pepper

Season All Seasoned Salt

Parsley

Salt and Black Pepper to taste

 

I would also like to point out while I am talking about spices that they do need to be replaced from time to time.  No, they are not made to last forever, and yes they do lose their flavor.  Your herbs should all be greenish in color; if they are brown, it is time to replace them.  They do not have to be thrown out as often as, let’s say, old cereal, but you should probably look at them about the same time you would your canned goods or perhaps medicines.

So these are my fail-safe spices.  I use them on everything.  They even taste great on grilled asparagus and in my tomato soup (which is in my posted recipes if you would like to have it).  But I think my all-time favorite is a juicy steak using these particular seasonings.