Last article, I touched on new research for foods that prevent prostate cancer. The key message was for men to include plenty of cruciferous vegetables into their diets.
Alright, so it’s November and you might be starting to see all different kinds of leafy greens out there. I’ve been getting several different ones in my CSA vegetable box.
Here’s a list of what we’ve been getting recently:
- Bok choy
- Swiss chard
- Broccoli rabe
- Mustard greens
- Turnip greens
[FYI – if you live in the Winston-Salem area and are interested in becoming part of our CSA family next year, let me know!]
I admit, it can be really tough to figure out what the heck I’m going to do with them. Similar to many people’s problems regarding what to do with winter squash. However, at least with winter squash you can let them sit around for weeks or a month and they’re still good. With the greens, you better eat them before they go slimy!
Here are two recipe ideas on what to do with greens. Please share with me what you do with yours! Especially those mustard or turnip greens. They’re impossible for me to find a tasty way to fix them!
No Fuss Swiss Chard!
Image via Wikipedia
- Minced garlic
- Chard (any kind – rainbow, swiss, yellow)
- Salt or soy sauce
- Rinse the fresh chard leaves. Cut off the bottom of the stem (I usually take ~2 inches or so off). Chop the chard, don’t bother removing the rib/stalk, it will add a bit of texture to the final product.
- Heat your pan.
- When the pan is hot, add just enough oil to lightly coat the pan.
- Once the oil is hot, add minced garlic (to your taste!)
the garlic around in the pan and then add the rinsed chard. The water
from the rinsing will help steam it. No extra water is needed! Once it
wilts, it’s done. Remove from heat and season with salt or other spices.
The cooking the chard part of the process only takes 7-10 minutes (depending on how tender it is).
It will wilt quickly and be ready to eat! You’ll know you’re overcooking it when it starts to get mushy and yucky.
Steamed Kale – It’s SO Good!
(This a Cancerdietian classic, so good I had to share it again!)
- 1-2 bunches of kale
- 1 medium onion
- Canola oil
- Rinse and cut kale (including stems) into small strips. You can stack multiple leaves on top of each other and cut them all together cross ways.
- Chop onions (or purchase them chopped in the fresh or frozen section)
- Heat stir fry pan or pot over the stove. Pour a small amount of canola oil in the pan and let heat.
- When oil is hot, add onions (the more the better!) and cook until they become slightly clear
- Throw in kale, mix around so that it is coated with the oil and onions and let it cook 1-2 minutes.
- Add enough water to coat the bottom of the pan and put a lid on the pot.
- Cook 10-15 minutes, until kale is soft. Add water if the bottom starts to get dry.
- Season with salt or soy sauce.
- I have added green onion and chives for additional flavor.
- You can also add a little Texas Pete or hot pepper flakes to give it a kick!
Thanks to all of your continued support and encouragement. Yesterday, we reached 1,000 subscribers to our e-newsletter! And that doesn’t include all of our readers from the internet who follow via RSS feeds or other readers. We are planning to have a celebration in the near future, so I hope to have a chance to celebrate with some of you in person! In the meantime, keep sending us article ideas and new readers. Thank you again!