Wednesday, June 15, 2011

Going Greener

I’ve been trying to eat more greens. I’ve always consumed more than my fair share of fruit, but am not a lover of “greens”. Even growing up in the South, those turnip, collard and mustard greens were always just icky and I refused to touch them. But I learned recently if you treat them right, they can be your friend.

Especially if you are fighting cancer. I keep reading how important it is to consume enough leafy green, orange and yellow fruits and vegetables to ward off those nasty cancer cells. So I’m making a conscious effort to eat at least seven servings a day. My grandson, Isaac, is setting a very good example as he is a lover of all fruits and many vegetables. Here he is eating seaweed last weekend for lunch. Who would feed their baby seaweed?!!! A mother who loves it herself! And so does Isaac. But not me. I tried it out as one of my greens, but it maybe it’s like cilantro - some people have a gene that make it taste nasty. If so, I definitely have the nasty- tasting seaweed gene. Seaweed did not make my list of approved greens. But go, Isaac!

Many weeks at the farmers’ market I’ll try something new that’s leafy and green and we’ve made some good discoveries. I’ve gently sautéed kale as a side dish before, but never used it as the single green in a salad. I found a kale salad recipe on that I have modified a little. Something different from an everyday green salad. The kale has a more substantial texture than lettuce or a spring mix.

Kale Salad

2 Tbsp dried cranberries
2 Tbsp white balsamic vinegar
1 Tbsp unseasoned rice vinegar
1 Tbsp honey
1 tsp extra-virgin olive oil
1 tsp salt
1 bunch kale, center ribs and stems removed, leaves thinly sliced crosswise
2 Tbsp pine nuts lightly toasted (pecans or almonds would also be good)
Fresh Parmesan cheese shavings

Whisk balsamic vinegar, rice vinegar, honey, oil and salt in a large bowl. Add kale, cranberries and nuts. Toss to coat. Let marinate 10 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle Parmesan over salad to serve.


  1. That looks great Judy!! We made creamed kale last night. Got the idea from Rachael Ray's site. It's creamed kale and mushrooms. Hopefully I'll post my version later this week. Kate@kateiscooking

  2. Keep up the healthy eating! I recently tried beet greens in a roasted beet salad (they need to be young and tender beet greens) and then I made a roasted beet juice vinaigrette. I made this same salad ( I also like chard in noodles ( and I bet you could use kale too. Have you tried baking kale until it is crisp? That is pretty good too. Hope this gives you some more ideas. Sending good thoughts your way!!!!

  3. The salad looks great. My wife and I are always looking for ways to eat more leafy stuff and less non-leafy things and this is going to work nicely in next week's menu!


  4. He ate seaweed??? I'm SO impressed! My kids would never have done that... heck, they still wouldn't do it, but then that might be because I'm not really a fan either.
    You are so right about greens, and I work to get them in our diet, but don't get them in often enough. Broccoli works, and spinach salads, but not much else. I'll have to keep trying!