I Do, I Do Like Those Greens, I Like Those Greens with Everything!

You may be thinking by now, what else can we possibly do with greens? Well, the possibilities are pretty much endless. With apologies to Dr. Suess,

You can cook them with your eggs,

You can pickle them in a keg.

You can steam them in a pot.

You can chop them up a lot.

You can bake them in a quiche.

You can serve them up with fish.

You can put them in your soup.

You can make them for a group.

You can use all these greens you get,

Just remember, don’t forget,

You can add them to most anything!

You can invent recipes on the wing!

That’s what I did the other day, I invented a recipe on the wing, but it turns out it's fairly standard fare. I was looking at the greens I had, and checking what else was in the pantry. I found a bag of lentils and thought, hmmm, I wonder if you can cook greens with lentils. Of course you can, and all the recipes I found were pretty much the same, and quite basic and simple.

So here’s what you do: Cook lentils according to a recipe, or the instructions on the bag, or using your own tried and true method. When the lentils are ready, take them off the heat and add washed and chopped greens. Stir it up so the hot lentils cook the greens. After 5 to 10 minutes, add some things: chopped onions and garlic cooked in a little olive oil are nice; so is some thyme and oregano and basil. Add some grated romano or parmesan cheese. Serve over polenta (or rice, or orzo, or heck, eggs or chicken) and drizzle a little more olive oil on them. Add more grated cheese, and you have a very Italian-tasting dish that is ridiculously healthy, too.

Now take those greens, and cook them up, just the thing when you want to sup.

Add spices, herbs, and olive oil; put them on the stove, don’t let them boil.

Versatile, fresh, and delicious, your greens will never turn malicious.

They’re good to the stems, they’re really swell. 

Greens taste good and keep you well!