Greens in Disguise

So everyone keeps telling you to EAT MORE GREENS and you’re thinking “I’m no rabbit!” I get it, you might not be a big kale or beet green fan. But don’t let that stop you from soaking up all the nutrient goodness these leaves have to offer! Here’s an idea of how to disguise your greens: Anything goes pesto! Use your pesto as pasta sauce, as vegetable dip, on top of fish or chicken, on top of a burger, to freshen up a soup or stew, mixed in with beans, rice, quinoa or potatoes, or in a sandwich. It will freeze nicely too.

Anything goes pesto:

Pick whatever greens you like (kale, spinach, chard, arugula, dandelion…) and whizz them up in a blender with:
shallot and garlic (I like to sauté briefly first but raw is good too)
olive oil
lemon juice
salt and pepper

July 27, 2012 - 7:07 am

UnBEETable taste and nutrition | katelivingfull - […] beets with bacterial culture for probiotic benefit And don’t forget about the greens! Sauté beet tops with a little olive oil and garlic or orange juice and cinnamon or toss them into soups, […]

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