An experiment in greens
Eating leafy greens (besides the occasional salad) aren’t a strong suit here in our home. I don’t mind them sauteed and wilted with onion and garlic. But the kids don’t dig it. And between the six of us a half gallon of raw farm milk last over a week…so I’ve long been aware that we need to boost our calcium intake elsewhere. Leafy greens are a great source of many wonderful things, including calcium.
My mom was at a farm stand and was on the phone with me describing the produce and I had her get me a bunch each of mustard greens, red chard, beets (with their lovely greens attached) and kale. Now I just had to figure out what to do with them!
After a good deal of reading online, I put together my plan:
Enjoy the lovely beet tops – they really are beautiful!
Finely chop greens in food processor
Place into snack sized tiny ziplocs without any air inside OR freeze into ice cubes
The ice cubes are primarily to use for smoothies, which we enjoy very often and I sneak all sorts of things into and the baggie sized servings are to toss into soups. For our family those are the two foreseeable ways we will all enjoy some leafy dark greens! I did this with the red chard, the beet tops and kale (which I blanched very quickly first since it’s so tough). I didn’t do the mustard greens because I plan to have them myself. Fresh foods are the name of the game this pregnancy for me, I can’t get enough. So I intend to do my best at eating them! I will let you know how this little experiment pans out in the next couple weeks…