I took a brief hiatus from my pseudo-meal plan posts while I was on vacation, but I’m back at it! This week is gonna be a good one: leafy greens! If you’re a part of a CSA, this is the post you’ve been waiting for.
Unlike probably 90% of Americans, I love green, leafy veggies. I grew up eating lots of spinach, salads, and all sorts of other veggies. It seems like my parents knew what they were doing, because I’ve continued to eat the healthy stuff as a grown up. When we first started dating, I remember my husband telling me that spinach and kale tasted “too green”, but after a lot of coaxing, even he eats them now.
Make the most of the greens at the farmer’s market and in your CSA boxes, and check out some of these recipes. As always, tag me on Instagram if you make anything from this post! @whitecoatpinkapron.
My Kale and Artichoke Pasta Salad with Lemon Lavender Dressing is one of my more creative uses for kale. There’s no reason NOT to throw kale into any pasta salad, but the lemon lavender dressing certainly adds a unique flavor.
Another use for kale is in Lemon Roasted Salmon and Kale, a dish that practically preps itself.
Chard is another popular leafy green around this time of year. Garlicky Swiss Chard and Chickpeas looks like a yummy side dish or vegetarian main dish to use up this abundant green!
You could definitely substitute kale, chard, or practically any other green for escarole in my White Bean and Escarole Soup , since escarole is more of a fall veggie.
Purslane may not be in your CSA box, but if you look hard enough, you’re bound to find it growing in your garden, in the cracks of the sidewalk…basically, anywhere! Purslane Salad is one of my favorite ways to eat this healthy weed. You can also try it in these Egg Purslane Tacos, which are super yummy.
Most people know how to throw some romaine into a bowl and make a salad, but have you ever tried grilling it? this grilled romaine tutorial can help you use your lettuce in a more interesting way than you’ve considered before.
Spinach is one of those greens that I throw into practically everything to “make it healthy” (side note–it does not actually make your food healthy just because you add spinach into it, but let me dream. Thanks). These Greek Style Stuffed Mini Peppers, which have spinach in the meat mixture, would cook up really nicely on the grill. You could definitely substitute finely chopped kale or chard if spinach isn’t growing in your neck of the woods.
Stewed Chickpeas with Bulgur Pilaf is a last minute meal that has never failed me. The recipe calls for spinach, but you could substitute another green, like chard, beet greens, or even well-cooked kale.