(Note: one serving = one raw handful)
- Boil chopped greens in your oatmeal
- Beet greens taste great (even when they look tired) and oddly savory-salty
- Boil beets (red or golden) w/ skin attached, then easy to peel for afternoon snack w/ mustard or vinegar
- Boil extra greens & store in wide-mouth thermos for later snack time
- Handful of raw greens (one serving) cooks down to tiny amount
- Important to VARY your greens to get symphony of nutrients
- Arugula is a very powerfully nutritious green (called rocket in the UK!)
- To cook kale & chard STRIP off the leaves then boil them (don’t forget to chop, boil, eat the stems & stalks, as well)
- Best to rip/chop your fresh whole brocolli crowns b/c nutrients released approx 30 minutes after trauma
- Brocolli stalk should be peeled, chopped & boiled, as well
- If recipe calls for one tablespoon parsley, cilantro, basil, etc – use entire handful (& use the stems!)
- Whole (raw) romaine lettuce leaves can be used as edible scoopers to shovel-up your food (as mí família uses tortillas!)
- Bok choy (baby or regular) can be eaten cooked, or raw, both green & white parts… & it lasts long in fridge
- Same for napa cabbage!
- Use variety of greens in salads (chopped raw), sandwiches (w/ hummus & thin sliced lemon), pizzas (w/ greens added to simmering sauce)
- White cauliflower IS a green! (Eat steamed, sauteed, fresh w/ flavored vinegar or lemon-pepper or nutritional yeast, etc)