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Fast And Easy Way To Incorporate Dark Green Leafy Vegetables
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I am extremely busy, but extremely sedentary. Because of time constraints I generally eat twice a day (with some snacking). And I don't really cook anymore - that is, I don't get into it, plan out recipes and meals and take my time and pleasure in doing so. I am looking for a way to quickly and easy incorporate dark green leafy vegetables (this is one group I am missing these days). It doesn't matter if it's breakfast, in fact I'd almost prefer it is breakfast, since this is probably my largest meal which I eat mid-morning. For breakfast, I've gotten into routines where I eat a baked potato with egg and bacon or sausage or anything else I find to fill it with. The main goal with this meal is: get me full and decently nutritioned, if that is a word.

 

There's cleaning, drying, and chopping at the start with these vegetables, so that much I accept and am willing to do, but otherwise, not too much in the way of doctoring etc... I love a baked potato and onions and garlic. I've thrown chopped kale in there with it a few times and cheese - probably far too often, and that (kale) was ok, but if anyone has anything else that's even more delicious to recommend, I would appreciate knowing.

 

Also for the evening meal, I have eaten LOTS of broccoli. It's a good source of nutrition (fiber, C, K). But I'm willing to branch out and try other things, but that are similarly easy. Again, I understand there's "up front" work with the dark green leafies.

 

Thank you!

Plumbago

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I buy salad spinach - the stuff that is already washed and ready to eat. It can be eaten as a salad or cooked in something with little to no chopping. I also buy the pre- shredded carrots - good for a fast salad but also nice small pieces if you want to throw them in with rice while it's cooking. Frozen veggies are good, too. I think the spinach has a milder taste than some greens. Arugula is good, too. A bit peppery tasting. Good in soup or red pasta sauce.

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I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day.  I usually buy the pre-washed baby spinach and baby kale.  In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions.  I can easily add it to soups, scrambled eggs, etc.  

 

My favorite way of using the barely-cooked Kale is in a quinoa salad.  I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.  

 

If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.

 

Fresh fruit smoothies are also an easy way of sneaking them in.  I use frozen fruit (bananas and berries usually.  Sometimes melon and mango.  I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale.  The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.)  Even my kids can't taste it.

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I buy salad spinach - the stuff that is already washed and ready to eat. It can be eaten as a salad or cooked in something with little to no chopping. I also buy the pre- shredded carrots - good for a fast salad but also nice small pieces if you want to throw them in with rice while it's cooking. Frozen veggies are good, too. I think the spinach has a milder taste than some greens. Arugula is good, too. A bit peppery tasting. Good in soup or red pasta sauce.

Great suggestions. Though I don't mind chopping veggies at first, the pre shredded carrots is tempting. Thanks.

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I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day.  I usually buy the pre-washed baby spinach and baby kale.  In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions.  I can easily add it to soups, scrambled eggs, etc.  

 

My favorite way of using the barely-cooked Kale is in a quinoa salad.  I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.  

 

If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.

 

Fresh fruit smoothies are also an easy way of sneaking them in.  I use frozen fruit (bananas and berries usually.  Sometimes melon and mango.  I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale.  The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.)  Even my kids can't taste it.

Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

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While I commend you on eating healthy and gettin all those greens in ,,, I have to say ueeew  yuck ( can you tell I am not much for greens :P  ) :lol: :lol:

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Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

My SIL keeps it frozen. Wouldn't be tasty for a salad but she uses it for soup. I gave her a new crockpot soup recipe to use it in. And you can buy it frozen and ready to go.

Do you have a crockpot? You could make up a batch of chili or a basic chicken, carrots, etc that you could freeze and combine with other things .

You might think about making a few things ahead. You could make a big batch of rice and freeze it in smaller portions. Then microwave those shredded carrots and frozen veggies or frozen spinach and add to the rice. Add chicken or sausage....whatever.

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Spinach is great with eggs :) Or cooked with a lil butter and sea salt. Also thats a great idea kareng.... if you have stuff made up ahead of time and frozen you can throw what ever you want together at any givin time. My self I love to cook but am sometimes in a crunch for time. I am always freezing left overs for lunches and such. if you make a menu out it does help with having everything. I always try and have a menu for the week. I save one day for left overs. Usually for the weekends because I'm lazy on the weekends :) 

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I just get my greens in salads. And I do NOT do the whole prepping them thing. I try to enjoy cooking, and I do enjoy it more than I used to but it isn't always a total joy or anything. So salads are just buy it in a bag ready to put in a bowl and add dressing to. I used to be in the habit like you of eating twice a day. I eat breakfast late because I'm usually pretty nauseous when I wake up and I have to wait for that to pass, then I just have dinner late and that's that. But now I've started just adding lunch as a salad. It's quick and simple because it's already ready to go in a bag, I just pop it open, pour it into a bowl and dump dressing (probably too much) on it and enjoy. And it doesn't take too much time out of my day, it takes 15 minutes to stop and enjoy a salad. Maybe something this simple would work for you without having to try to work it into anything, no prep, just a bottle of your favorite dressing (I recommend Brianna's) and trying whatever salads in a bag that look like they'll make you happy.

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I love all dark green leafies, and I would spend quite some time chopping them, washing them, spinning them in a salad spinner, drying them on paper towels, bagging them...argh!!. 

 

Now, I just buy the pre-washed and chopped giant bags of kale, spinach, mixed greens, arugula, collards. Maybe it is lazy and

maybe it is a bit more expensive (although not at BJs ) but it gets old doing all that work when it is right there and ready to eat.

 

Sometimes, I do buy them at the produce stand and when I have to wash the dirt off the swiss chard, I start muttering under my breath about "all this work, blah blah blah..." :D 

 

I love sauteed swiss chard with garlic..adds nice flavor to rice dishes, omelets and  pizza.

 

I freeze kale and add a handful to smoothies. I put any kind of 

greens on my pizzas,into omelets, into soups, and stews.

I make greens and beans, and I slip them into lasagne. I love arugula on veggie pizza. YUM

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Use big leafy lettuce.  Spread nut butter on one side of the leaf.  Roll up and eat.

 

D

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Roll some tuna salad or chicken salad in leaf lettuce. I love it that way and I don't miss the bread of a sandwich. Another quick easy idea: Glory brand canned turnip greens are really good.

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You can get some good fresh Brussels sprouts (not frozen - they get mushy), cut in half lengthwise, coat lightly in olive oil, and add chopped garlic or a little balsamic vinegar and a bit of salt. Bake for a while (30-45 mins?), stirring once. Or you can bake for a short while and then broil briefly to brown them but keep them crunchy. They are delicious, really! Very quick and easy to make.

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Use a box of frozen spinach or kale in a quiche - grease an 8 x 8 pan, add the thawed, drained greens (kale might have to be cooked some to soften it, then squeeze out as much water as you can).  Top with meat, cheese, whatever's interesting.  Beat 6 eggs with about 1/4 cup milk and pour over the top.  Bake at 350 for 35 minutes, store in fridge and eat a quarter of it for breakfast every day until gone.  Ta da - greens eaten for the day.

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I like to buy bunches of beets with the leaves still attached, as that can give me at least two sides (the greens and then the beets themselves).  I like to saute some garlic and/or onion in a pan with olive oil, then tear the leaves onto the pan.  They will wilt down quite a bit, stir them up with the oil and garlic.  You can do this with any greens, really.  Love it.

 

I agree with other people, I get big bags of frozen spinach and add some to things here and there.  Very convenient.

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Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?

Thanks.

 

Kale lasts longer than other stuff in the fridge.  I will wash it, pre chop it up, and keep it over a week. And as the others have said, it freezes but loses that freshness to it, so its good then in cooked/pulverized servings.

 

If you like smoothies, kale goes great in them (spinach, too) and you just toss a handful in there.  You can buy bags of frozen fruit that are smoothie blends, but still just fruit with no added stuff.

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