Green is a popular color for the month of March! Wear green, eat green, and live green! Incorporating more vegetables in your diet is a great way to up your nutrition for March! Leafy green vegetables, in my opinion, lack popularity among most people. Why eat your greens if you could have french fries instead, right? 😉
Kale is probably one of the most notorious leafy green vegetables, along with spinach. Green leafy vegetables are all a good source of Vitamin A, Vitamin C, Vitamin K, folate, iron, fiber, and magnesium. The preparation and storage of kale and other leafy green vegetables matters.
Storage, Preparation, & Recipe Ideas
- Store leafy green vegetables in your crisper drawer in the refrigerator loosely packaged in a bag.
- Kale can be gritty when not washed throughly and dried before eating
- Massage your kale. Massaging kale with fresh squeezed lemon juice can make a world of a difference taste wise and the texture isn’t as tough.
- Adding kale in smoothies using a good, high speed blender can pack more nutrition in your fruit smoothie.
- Sub out kale chips in place of regular potato chips. I hear they make a good substitute for nacho chips!
- There’s nothing like homemade pesto and pasta. If you like to experiment with new recipes and have the time to make homemade pasta, you can add kale to the pasta itself or incorporate it with a nice pesto sauce.
If you aren’t much into kale, opt in for collard greens, and Swiss chard. Experimenting with these green, leafy vegetables can spruce up any side dish or smoothie in a pinch.
Here are a few of My Favorite Leafy Green Recipes:
Mango Ginger Kale Green Smoothie by Minimalist Baker
Spinach-Almond Pesto Recipe by Roberta Duyff, MS, RD, FAND, EatRight.org Blog
6 Tips for Flawless Kale Chips + All-Dressed Kale Chips Recipe by Oh She Glows
Do you have any favorite leafy green recipes? If so let me know!