Inspiring ways to eat your greens!

We all know we should be eating more vegetables, but it’s much easier to encourage the family to tuck into their leafy greens with a bit of variety and some new and interesting flavour combinations. Here are some ideas to improve your green game:

 

I’m a firm believer of starting the day as you mean to go on, and adding a portion of leafy greens to a smoothie is a fantastic way to get some extra fruit and veg in. With the vibrant colour of the beetroot (more extra veg) no one will actually know that the kale is in there.

 

Bubble and squeak is a classic and squeak is ideal for breakfast, brunch, or dinner. Leftover mashed potato and cabbage that’s fried, this recipe takes a healthier route by being oven baked and oil free. By using the oven, it’s a hands-off dish that’s perfect for weeknight suppers.

 

This recipe is from a diabetes blog, so it really focuses on being healthy as it won’t spike your blood sugar. Spinach is filled with onion, carrot, and cheese with some chili/curry heat for extra flavour. Rolled up like a swiss roll, it’s a winner both in terms of looks and taste.

 

Boiling or steaming is the go-to method for so many vegetables, but it can result in flaccid, mushy and flavourless offerings. Why not cook your favourite veg in the oven, like this broccoli recipe, for a crunchy, fully flavoured result that even the children will enjoy?

 

Swiss chard is one of those vegetables similar to spinach that some wonder what to do with. Here’s a great recipe from Spain, adding sweet raisins, pine nuts and a squeeze of lemon juice for a hint of citrus bite to the finished dish. Not overly fussing with good vegetables is a great idea, and this recipe really shows that ethos.

 

Another Swiss chard recipe which could easily be served as a main dish. Asian influenced, with the swiss chard mixed with savoury soba noodles made from buckwheat, the Eastern flavours continue with tamari, and Sriracha sauce for heat.

 

I love these kale and cauliflower crispy tots; or coquettes, are coated with parmesan and then lightly fried. Best served as a snack with a spicy tomato sauce. This recipe only uses one pan which is a huge win in my book—easy prep and less washing up.

 

This simple side dish is made with Tenderstem and Pak Choi fried with garlic, tamari and agave. So simple, but so delicious, it tastes just like the dish in the restaurant.  Serve as a side, or the star of the show with a simple bowl of rice.

 

This meal-in-a-bowl peasant style soup is packed with flavour—pesto, beans and greens with a soffritto base, then served with a sprinkling of parmesan. What I really like about this recipe is that it is quick and easy, adaptable and doesn’t need a blender to make it. 

 

A bright and vibrant Asian slaw packed with chilli, herbs and lime. Raw greens are even better for you than cooked, and this salad contains both cabbage and pak choi. When you make a salad with raw greens chopping them finely, and really massaging the dressing in, it makes a huge difference to the final dish.

 

Helen Best-Shaw is a freelance food & travel writer, recipe developer & photographer. She has been blogging at Fuss Free Flavours for over 10 years.

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