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Jazzy Vegetarian: Blog

Greens, Greens, Greens!

Posted on September 7, 2012 with 0 comments

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Over the next few weeks leafy greens in all shapes and sizes will be cropping up at Farmer's Markets all over the country! Getting your family to eat leafy greens can be super challenging. Here are a few ways to “jazz” up leafy greens, by serving them in a festive fashion.

1) Layer greens in casseroles. When making layered casseroles or lasagnas, try swapping out one layer of your casserole with organic baby spinach. No need to chop it up first. Just add about six ounces of baby spinach into one layer of your casserole, then continue layering with your other ingredients, as usual. (It will look like alot of spinach but no worries, it really cooks down) As the casserole bakes, the spinach makes a pretty layer in your dish, without have a ‘spinachy’ taste! Yay!

2) Hide a few kale leaves or baby spinach in frozen fruit smoothies! Yep…no one will ever know! This pretty dark pink drink is perfect for a morning or afternoon treat for kids and adults alike. Makes 1 adult or 2 kid-sized servings: Place a frozen banana, one cup of frozen raspberries, ½ to 1 cup of greens, and one cup of water in a blender and process until smooth and creamy.

3) Hide greens in a sweet sauce. Here is a syrupy sauce to top ANY veggie, including carrots, broccoli, kale or spinach: Whisk together 2 tablespoons extra-virgin olive oil, 2 teaspoons brown sugar, 2 teaspoons tamari. Pour over any hot veggies. It’s jazzy-licious!

Here is a great fall recipe for greens! Happy Cooking!

PASTA with KALE MARINARA SAUCE

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1 large bunch kale, cleaned, thick stems removed, trimmed

1 jar low-fat vegan marinara sauce

1 teaspoon dried basil or 1 tablespoon fresh chopped basil

1/8 to 1/4 teaspoon crushed red pepper

2 cloves fresh chopped garlic

¼ cup filtered water, plus more as needed

1 pound whole grain angel hair or any favorite pasta

Cut kale into bite size pieces. Pour the kale, marinara sauce, basil, crushed red pepper, garlic and water into a large sauté pan. Bring to a simmer, and cook over medium-low heat for 15 to 20 minutes, or until the kale is softened. Add a bit more water, one tablespoon at a time, if mixture seems dry while cooking.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the angel hair. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.

Drain the angel hair, place on a large platter and pour the kale sauce over top of the pasta. Serve immediately.

 

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