Here are some more ideas:
Bok choy is lovely sautéed in ghee or butter OR in coconut oil, lime juice and coriander leaves. Add this to soups or eat as a side with fish or chicken.
Broccoli can be turned into a lovely mash. Steam, then puree with butter, salt and pepper. Add cauliflower and cream cheese and this becomes a great topping for shepherd’s pie or fish pie. Steam broccoli florets and add a poached egg on top, add some mushrooms and grilled tomatoes and you have a lovely breakfast. Steam broccoli and cauliflower and add cheese sauce for a twist to cauliflower cheese.
Brussel Sprouts are one of my favourite greens. Slice, steam and stir fry in butter. Add some feta, almonds, and some organic bacon.
Asparagus is nice sautéed in coconut oil, with some sliced fresh chilli, crushed garlic, lime juice, seasoning and mix some sautéed prawns in to it. Asparagus is also good steamed and then dipped into soft boiled eggs instead of ‘toasted soldiers’.
Green beans can be boiled, steamed or sautéed. Toss in lemon juice, olive oil and seasoning. Chop and add to stews, soups and curries. Add beans to a tin of chopped tomatoes, chopped onion, crushed garlic and a few sprigs of thyme. Season and cook through and then use as a side dish.
Cabbage is also versatile. Finely grate, sauté with some grated apple and onion and serve alongside some lovely organic sausages. Steam whole cabbage leaves until soft, then set aside to dry and cool. You can use these for making rolls – add different fillings into the centre and roll to enclose e.g. minced meat, sautéed prawns and spring onions, Moroccan spiced quinoa…). Make a lovely coleslaw with sliced green cabbage, sliced red cabbage, sliced carrot, sliced apple and sliced onion.
Kale, Silver beet, Spinach…coarsely chop and add to soups, stir fry’s, pastas or smoothies. Steam, chop and add to tomato sauce; Sauté with butter, almonds, bacon, feta… Kale is lovely in salad but it needs to be dressed in oil and lemon juice. These greens can also be put onto a baking tray and baked at a low temperature until crunchy. Season and then eat as a snack. Use a topping on pizzas.
Zucchini can be roasted, chopped and added to soups, grated and added to meatballs or meatloaf pr muffins. Grate and add to an omelette, as a topping for pizza OR get a spiraliser and turn this clever veggie into raw pasta. Add a pasta sauce and then eat. Such a clever way to get more veggies into us.
Tips are from Sarah Benchley Naturopath