Simple Green Sides

I try to make vegetables inviting looking if I can. I just love the colour combination of Kale and Carrot. Kale has become very popular in recent years. It is associated by many as cattle fodder but that is a much tougher variety than the curly leaved Kale we eat and enjoy. It freezes well as the flavour actually improves when exposed to frost. It is extremely nutritious too.
Kale contains four times more Magnesium and five times more Calcium than Brussels sprouts 17 times more Vitamin C than carrots and four times more than spinach. Nearly double the magnesium of spring greens . More folate than broccoli and seven times more carotene than cabbage. It also tastes very good. Sweated off in some butter is all it requires. It holds it's shape much better than cabbage. All in all a good choice for a side veggie.



Left Over Lettuce

How many of us have a lettuce or a bag of greens that are just a wee bit limp to serve as salad? Don't dispatch them to the bin or the compost heap. Use them as tonight's vegetable. Just cook in a little melted butter for a few minutes. I add a little chilli sauce. It tastes wonderful and stops the waste. I suppose a green footprint if you will.
Lettuce has surprisingly high nutritional content. Not Iceberg as they are nearly all water. Others such as Cos, Romaine and Little Gem are rich in Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese. So don't chuck it eat it.

Our Grannies were right when they told us to eat up our greens. They really are good for you.

Good Health!