You don't know how much you love something until you lose it. Here's how to navigate a romaine free existence and still get in your greens.
What's Happening?
I never realized how many of us ate specifically romaine until last week. I wasn't even going to post anything about the E Coli, but it doesn't seem to be going away. I took this photo (not the one of Terrence Howard, the one below that) at a Whole Foods Monday.
So, here's what's available for the most part:
- Kale
- Cabbage
- Arugula
- Collard Greens
The great news is these are incredibly nutrient dense foods with tons of calcium, fiber, magnesium and vitamin C. Also, they are more "durable" than lettuce greens. They can be eaten raw or cooked, and they last longer in the refrigerator. I prefer to make my salads with kale because they don't get wilt after a few minutes. I have them ready to go for days.
Here are some recipes to show you what to do with these greens that are finally getting more attention. Except you, Kale, you didn't need more attention ;)
What to Make Instead:
FENNEL SLAW:
Ingredients:
- 1 Red Bell Pepper, thinly sliced
- 1 Daikon Radish, thinly julienned
- 1 Bulb of Fennel, thinly sliced
- 1/2 bunch Kale, chopped
- 1 cup Red Cabbage (or green), thinly sliced
- 1 cup Carrots, thinly julienned
- Drizzle of organic, extra virgin, cold pressed Olive Oil
- Apple Cider or Coconut Vinegar
- Dash of ground Ginger
Instructions:
1. Prepare and combine all ingredients.
2. Feel free to add things like sunflower or pumpkin seeds
BRAZILIAN COLLARD GREENS:
Ingredients:
3 bunches collard greens (I know, it seems like a lot, but they cook waaaayyyy down)
1/4 cup coconut oil or grass fed organic butter (if not vegan)
3 tablespoons garlic, minced
Sea Salt
Instructions:
1. Cut off the stems of the collard greens leaving as much of the leaf whole as possible. Stack the trimmed leaves, and roll them up like a rug - nice and tightly. Slice this roll as thinly as you can (see photo).
2. Heat oil and garlic together in a large skillet over medium heat, stirring constantly (about 1-2 minutes). Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.
3. Enjoy with anything! I like mine with black beans or sauteed mushrooms
THREE INGREDIENT LUNCH (or breakfast or dinner):
Arugula + Fried Egg + (Veggie) Burger
Happy Exploring!! For more meal ideas, follow me on Instagram and Facebook @abundelicious
Best,
Sarah