This time of year, even I am starting to feel like I could use a break from the greens, so I get really excited to use broccoli, sweet onions, squash, and beets. But the greens have become an active part of my life and an integral part of my “let food be your medicine” lifestyle.
Kale and swiss chard are still breakfast staples for us out here. Multiple days a week, these greens are sauteed and mixed with scrambled eggs or sausage and topped with some kind of ferment (kimchi, or sauerkraut, etc). It is a great way to start the day, bringing in lots of those super food nutrients, and a healthy helping of valuable fiber. But, speaking of ferments…Did you know that you can live ferment your kale? For those of you not as into the live fermenting thing, you can make great vinegar pickled kale too.
Greens can be mixed with just about anything, if you are willing to get creative. Have you ever considered baking with your kale? Check out this muffin recipe. As a matter of fact, here are 5 ways to sneak kale into your dessert. Italian foods lend themselves really well to using greens. Thin chop or even food process them and hide them in spaghetti sauce or make a swiss chard lasagna.