Some days you don’t feel like following a specific recipe. Maybe you just want to noodle around in the kitchen and come up with something tasty. Or perhaps it’s a day when you are making a tried and true recipe from your files, and you simply want to add greens to it. Or you might be an extremely experienced cook who knows amounts, timing, etc. and all you need is the spark of an idea.
Try these quick ideas on those days when a recipe is too much, but a hint is just right.
When making jambalaya, risotto or virtually any pasta dish, mix one 10-ounce bag of Cut `n Clean Greens Chard, Beet Greens, Euro Greens or Spinach into the finished dish, folding it in gently. The heat from the cooked dish will wilt the greens beautifully.
Use fresh mustard leaves instead of lettuce on sandwiches or burgers.
Add kale or chard or to your spaghetti sauce. If your sauce tends to be a bit chunky anyway (from the tomatoes, ground meat, red peppers, onions, etc.), the extra texture imparted by the greens will be a plus. If your sauce tends to be more on the smooth side, you might want to add only the green leafy parts, and leave out the stems, which have more texture.
Sauté Chard with fat-free half-and-half, then add some grated Parmesan cheese for flavor. Add some strips of grilled chicken, season to taste and roll it up into a tortilla. Serve with a small side salad for a quick, easy dinner that relies on leftovers.
Wilt a bag of Cut `n Clean Greens Chard or Euro Greens in a large skillet, then mix in canned black beans, corn, leftover rice, grated cheese and a few squirts of hot sauce, for a nutritious homemade burrito.
Wilt a bag of Cut `n Clean Greens Chard, Kale, Spinach, Euro or Beet Greens in a large skillet, stir in beans and cheese, then roll mixture up in corn tortillas, place in baking dish, top with prepared enchilada sauce, more cheese, and bake.
Mix wilted Greens with cooked couscous, chick peas, lemon juice and garlic, for a bright, tasty side dish.
Use wilted Chard on top of homemade pizza with olives and goat or feta cheese.
Use wilted Collards, Country Greens or Chards when making a vegetarian Lasagna.
Add any flavor of Cut ‘n Clean Greens to a bean and sausage soup. Make a broth using chicken stock and ham bouillon cubes (found in the Hispanic section of many grocery stores), then add a can of cooked beans (such as Great Northern), chopped onions, sliced smoked or Polish sausage and the chopped greens. You can make it as hearty or liquid as you like, and even add a chopped tomato. Cook it just long enough to tenderize the greens and meld the flavors.
For mustard greens, simply sauté onion and salt pork, then add the greens and a little water and cook until tender. You may substitute turnip greens, and add some diced turnips as well.
For collards, sauté onions, add a can of crushed tomatoes, and then add the collards. Season to taste and cook until greens are tender.
If you’re making a quiche, simply add wilted Cut ‘n Clean Greens of any flavor or blend (squeeze dry) add to the egg mixture, pour into pie shell, and bake as usual.
Have fun and experiment with adding Cut ‘n Clean Greens to any soup, side dish or casserole. Greens will provide an exciting new taste to most any dish that is not only very nutritious and help fight disease but also perfect for those watching fat, carbs and sodium.