*** Green Leafy Veggies - NEED SUGGESTIONS! *** Dressings?

amandavictoria80

Hello everyone!

I am wanting to incorporate more green leafy veggies and have been waiting for summer so they are in season. It's summer!
My plan is to get some kale, collards (hopefully I can find this), swiss chard and red/green salad lettuce.

I don't know how to cook with these veggies and am looking for suggestions. Chicken or turkey is the lean protein I always have with my meal. So, any way I can cook these veggies to go with either would be great.

I am also looking for salad dressing suggestions. I have been eating Light Ranch for a year. lol
I am interested in home made dressing as well that is healthy and low in calories. However, I don't like the taste of olive oil unfortunately.

Thanks everyone! Really appreciate it!

kayemme

personally, i like kale steamed with poached eggs. that's one of my favorite ways.

kikiboniki

mediterranean kale salad = tastiness. from jennifer cornbleet raw food specialist.


4 leaves kale, stems removed
1 teaspoon extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 red bell pepper, diced
1 tablespoon pine nuts or chopped cashews
1 tablespoon sliced black olives
Dash ground pepper (optional)

Equipment

cutting board
chef’s knife, 8-inch
measuring spoons
medium bowl
citrus juicer or reamer
serrated knife, 5-inch
tongs

Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long. Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired. Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving. To serve warm, heat gently on the stove for a few minutes. Do not overheat.

amanda6393

A couple of great salad dressings:
Coconut Cream/Milk mixed with a small amount of sweet chilli sauce e.g. Trident.
Asian Salad dressing: 1/4 cup of peanut butter, 1/4 cup of soy sauce/tamari, 1/4 cup of honey, 1T apple cider vinegar and 1t fresh/jarred ginger. Mix together until smooth, serves about 4 people for a main ( I use it on my Chicken/chinese cabbage salad and everyone that's tried it loves it).

katec0621

Chard is my new favorite leafy green and it is really great cooked - sautee a few onions and garlic, and add the stems. Then add a little wine, stock, or water and cook for 5 min. Toss in the tops and cook for 5 minutes more. Squeeze on a little lemon juice. Salt and pepper to taste. Its a wonderful side dish! Sometimes I add a little parmesan cheese or some summer squash for something different. If the chard is bitter, you can add a splash of cream to take the bitter away. . . .

cheesy_blasters

I like sauteeing mine with onions, garlic, fresh herbs. I find I like my kale cooked a little more so I put that in first, then add bok choy, spinach (which I find cooks super fast), asparagus, chard, fiddleheads, etc. Maybe a dash of balsamic vinegar too. I eat that in some variation every day.