Enhancing the humble green vegetable
Kale, brussel sprouts, spinach, zucchini, broccoli- sometimes it’s all just green to you. Sadly the humble green veg gets given a bad rap because while we know their healthy and we should be eating them we just don’t know how to make them well, edible! So here are some tips to upgrade our greens and make them the stars of your dinner plate.
Salads are a great way to introduce dark leafy greens. Start with lettuce like iceberg which has a neutral taste and mix with a small amount of dark leaves like baby spinach, rocket or mixed lettuce.
Adding seasonal fruit like mango, peaches, apples, pears, grapes and strawberries boosts the fun and sweetness ( and means you can skip dessert). Dried fruits like finely chopped figs, raisins and apricots are also delicious. These can be added to salads or on top of their roasted green friends. Lemons, limes and other citrus fruit can be added using their rinds, juice and flesh.
If nuts and seeds are included in the diet these add an amazing crunch factor. Toast them in a pan before adding to your veggies. Try sesame, sunflower and pumpkin seeds and a variety of different nuts.
Herbs and spices are underrated and can elevate a dish with only a small amount. Think fresh light herbs like basil, coriander and mint for a summer salad, or the earthy taste of parsley, rosemary and thyme in winter soups and stews. Dried herbs and spices are also an asset in the kitchen with spicy cayenne, sweet cinnamon, earthy cumin and pungent paprika.
Cheeeese. Whether it is a creamy goat cheese, squeaky halloumi, salty feta, pungent blue or a sharp parmesan, cheese can enhance any green veg. And don’t forget there are some amazing vegan cheeses in the markets too.
Condiments. We use them so often to add to all our other food but the poor green veg always seems to lay naked on our plates. Think raw honey, maple syrup, mustard, tahini, oils and vinegars… i could keep going but let’s start with these. creating quick and easy dressings is as easy as 1,2,3 into a jar, shake and serve. Favourite’s include oil, mustard and honey, oil, balsamic and maple syrup, oil, vinegar and lemon, tahini, maple syrup and olive oil. Adding a pinch of sea salt will elevate any dressing.
Here are some ideas to get you started:
mango, pecan and avocado salad with baby spinach with mustard vinaigrette
fresh peach, toasted pumpkin seeds, grilled halloumi and crushed walnuts with rocket
stir fried silverbeet with cumin, lemon zest and juice, pine nuts and goat cheese
roasted brussel sprouts with currants and almonds
roasted kale chips with sesame seeds, cumin, dried coriander and cayenne
grilled asparagus with toasted almonds, lemon zest, crumbled feta and lemon dressing
steamed broccoli, toasted sesame seeds, nori strips and pickled ginger with a tamari, honey and sesame oil vinaigrette
chargrilled zucchini topped with crumbled blue cheese, pomegranate seeds ( or strawberries), fresh mint, toasted mixed seeds and caramelised balsamic vinegar.
steamed beans sprinkled with lemon zest, roasted garlic and olive oil.
