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Diversifying greens

posted Mar 23, 2016, 7:01 PM by Ann Lee
It is easy to fall back on spinach and lettuce on a routine basis, but to broaden your horizons, try these greens: arugula/mesclun/radicchio in a salad mix, steamed collard greens, sautéed Swiss chard, steamed cabbage, watercress in soup, sautéed book choy, and kale sprinkled with olive oil and baked in the oven for a crispy treat.
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