Another cooking class has come to an end. Today the focus was leafy greens – the most delicious and nutritious food you can eat if you’re not scared of green food. Well, I know a lot of people who will debate the goodness of an edible leaf but they are wrong. So wrong. Scaredy cats.
Anyway, the good news are that the hardest part about cooking and eating the greens is washing them. It’s a bit of work. There’s lots of volume and after cooking you end up with only a handful of stuff to eat. (See this post.)
But the good news (more good news, yay!) are that you can find lots of already pre-washed greens, tucked inside a cozy plastic boxes in the fridge at the store.
To those who don’t mind rolling up their sleeves and sinking their hands in a big bowl of cold water (on a typical chilly fall day), you get to enjoy a bigger variety of the good stuff. Like collard greens
Wash and drain, lay on clean, dry towel and refrigerate until ready to use.
Today we (well, mostly I) made Morning green smoothie, NY Times salad with seasonal fruit today with plouts (though it looks like a tomato), orange, figs, and pear—I was generous with the fruit today. Butter lettuce, arugula, spinach, and baby kale are in there too!
Pasta with leafy greens – the girls chose to skip the heavy cream
Caesar collard greens wrap (raw and blanched) with turkey deli meat: The photo is a bit scary—it looks like a big green fish that is going to eat YOU, doesn’t it?–so I’ll keep it small. It was tasty though…
What can I tell ya? This is my idea of a fun day.