Like most vegetarians I know, I'm worried about getting enough vegetables. Non-vegetarians are always concerned that I'm not able to get enough protein but just like the general American population I probably get too much protein. I go though more than a 1/2 gallon of soymilk, 2 14 oz packages of tofu, a loaf of whole wheat bread, pasta, tons of beans etc, etc, etc a week. What I don't eat enough of is true vegetables. (Corn and potatoes don't really count) I have finally made it a rule that I HAVE to eat a plate of collard, mustard or turnip greens a day. My favorite cheap food store, Grocery Store Outlet, always carries pre-washed bags of at least one and usually all three kinds of greens for just 1.99 a bag. I was amazed when I looked at how good they are for you. I always prepare them the same way (saute onion, garlic, then nutritional yeast and a cup of water add greens, cover, cook till done) but if get really bored I might play around with adding other things or spices. Yesterday I had mustard greens but added an orange bell pepper to the onion. It was absolutely fabulous, the sweet peppers contrasted the bitter of the greens and the savory of the NY perfectly. The day before I had turnip greens, which are my least favorite, but I added some tumeric after the greens had been cooking a while and then some leftover cubed tofu. It looked like that indian dish with spinach and paneer cheese and was delicious. The tofu absorbed a good portion of the the broth and softened the bite of the turnip greens. I'm definately going to start experimenting more, especially since I could then count the first as THREE servings of vegetables and the second as a complete meal. Unfortunately, greens are a real hard sell to most people and an aquired taste so I doubt I'll win over any converts with my exciting recipes.
Next, I'm going to work on getting a variety of veggies into my diet on a DAILY basis.
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Isn't spinach good for you too? Those other greens are really yucky, even dressed up.
ReplyDeleteSpinach is good for you. I just don't like them as much because they are a little slimier and leave a gritty film on my teeth. They also don't last nearly as long as the other greens in your fridge. I do usually pick up a bag of pre-washed spinach if they have them at Grocery Store Outlet, though. I eat them in salads and sandwiches.
ReplyDeleteI learned the trick to the "bitter" greens only recently: cook the hell out of them. Seriously. Kale, for instance, is bitter until it has cooked for about 40-45 minutes, and only then does it become magically sweet.
ReplyDeleteI've never thought to cook them with nutritional yeast--I'll give it a whirl. Otherwise, I boil them forever, then saute in onions, garlic, olive oil and a sprinkle of crushed red chili peppers. It gets a touch of crispiness in there that is really nice.
Momcat, you have no idea what you are talking about. Please tell me ONE TIME you have ever put "those other greens" in your mouth. I remember buying some kale to cook last time I visited, and you flat out refusing to eat it, while at the same time admitting you'd never even tried it.
Oh, and UncleSam, you lose virtually nothing from buying frozen. Far more convenient for buying cooking greens. I keep a supply in my freezer at all times, and toss into soups and the like frequently, even when I'm not making them a full-on dish.
ReplyDeleteSince I can easily get the non-frozen I'll take advantage of that. I've bought frozen spinich and I do add that to soups but I don't think I'd like that just straight up. Next time I see them I'll try collard or mustard frozen greens.
ReplyDeleteUncle Sam, do you remember that cauliflower/cream sauce recipe you used to make? Could that work with soy milk? No, I don't eat greens except spinach.
ReplyDeleteI don't remember a cauliflower/cream sauce but any cream sauce can be substituted for soy milk as its richer than regular milk. If you want to go extra rich than you can also buy soy creamer. Silk makes a good one but my favorite it Wildwood but I don't know if you can get that out in Texas.
ReplyDeleteI think you were talking about a cabbage and cream thing I used to make. Do you still have the recipe all I remember is cabbage, cream and accent.
My children get their food-pickiness genetically...
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