Dark green vegetables are so good and good for you. In the winter I can usually find a good fresh supply at my local vegetable market. Kale, broccoli, Brussels sprouts, baby spinach, and beets are my favorites. Roasted with a little olive oil and salt and pepper, these taste so good. And you can take the leftovers and add them to a basic soup with carrots, celery and onions. I usually use a vegetable broth as my base. I taught myself to save and freeze all sorts of fresh vegetables, skins and all (except potatoes) that I might otherwise toss out to use when I am ready to make a broth for soup.
Give these a try and let me know your favorite vegetables and how you fix them. Normally, the simpler the preparation, the better they taste.
If vegetables were judged solely on looks, deep purple-red beets would be my favorite. They’re beautiful and they dress up a plate, and you know we eat with our eyes. Buy firm beets with the greens intact (they’re edible too and keep the bulb fresh.) They’ll last a week in the refrigerator. When you’re ready to cook them, wash the bulbs under water to remove dirt—but keep the skin on. After you bake and cool the beets, you can rub or peel the skin right off.
Beets are high in vitamin C. Plus, they’re a great source of the antioxidant lipoic acid.
This dark green vegetable looks something like lettuce with its ruffled leaves, but, just like brussel sprouts, it’s a member of the cabbage family. Fresh kale is coarse with dark leaves. Avoid bunches that are yellow or brown as they have a rubbery texture. Kale will last three to five days in the refrigerator if you store it loosely in a plastic bag. Before you cook the leaves, rinse them and trim off the thick stems. And keep in mind, two cups of raw kale will cook down to about a cup’s worth.
Like its cousin broccoli, kale is packed with vitamin C. (Two cups have twice as much vitamin C as a medium orange.) It’s also a good source of vitamin A (beta carotene), calcium, and potassium, which has been shown to lower high blood pressure.
Here are some easy recipes to get you started.