ways to eat leafy greens?

[Anonymous]

DW is pregnant and supposed to eat a lot of leafy greens like spinach and kale per her midwife. Besides spinach salads and sauted greens, what are some other ways we could eat greens? DW doesn't like collards.

[Anonymous]

This kale doesn't look great when you cook it down, but it tastes really good.

http://allrecipes.com/recipe/sweet-and-savory-kale/detail.aspx

[Anonymous]

You can add chopped spinach to a bunch of dishes; omelette, chili, any kind of stew or casserole. I add kale or chard to my chili. I know folks who swear by roasted kale, although I'm not a fan--but you might look for kale chips at the health food store.

Also, is this primarily for folic acid? There is also folate in a lot of legumes--lentils, navy beans, black beans:
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=63

[Anonymous]

My new favorite cookbook is Love Soup, by Anna Thomas. She has a recipe for "green soup" that is made with kale and chard that is so delicious. In fact, she has a whole chapter on different green soups, but the original is my favorite. Wished I had had this book during my pregnancies. Highly highly recommend this cookbook.

[Anonymous]

Spinach, kale, and chard are all great in frittatas. Also, here's a good kale and quinoa recipe from food52: http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

[Anonymous]

We eat them in frittatas, soups, chili, and vegetable enchiladas or tacos. I also throw raw greens into salads with a mix of lettuces and herbs.

[Anonymous]

Google Kale Chips, they were on all the food blogs a couple of years ago.

[Anonymous]

I've also been trying to eat more and find that it's easiest to just throw a handful of spinach into just about everything I eat. For example, last night I made a pasta dish and put a ton of spinach in the bottom of my bowl and just threw the hot pasta on top.

[Anonymous]

Pasta, soups, chili

With bulgur or quinoa

I eat alot of greens, but really hated them when I was pregnant.

I also made a raw kale salad that was delicious, believe it or not. Get it from the farmer's market and massage it to tenderize.

[Anonymous]

if you like Ethiopian food, they make nice greens (spicy) in the restaurants

[Anonymous]

There are a lot of great ideas here. Just wanted to add a couple:

Spinach Lasanga
Kale, Italian sausage, and bean soup (double folate!)
kale pesto! Really! It's SO good!
And these 'green" tacos are incredible:
http://www.marthastewart.com/330254/ricks-tacos-with-garlicky-mexican-greens
and this casserole is to die for:
http://www.food.com/recipe/chard-onion-gruy-re-panade-bread-casserole-368749

[Anonymous]

I like lentil soups and stews with spinach or chard.

[Anonymous]

http://www.klamathbluegreen.com/klamath-blue-green-algae-products-main/klamath-blue-green-algae-products-main-page-blue-green-algae-superfood-afa-blue-green.html

You can also give them in supplement form...superfoods are the way to go. Just a few grams of this can equal a full serving of vegetables. I take this and give it to my children because they are not a real fan of veggies yet. It does the trick and keeps their PH levels balanced.

[Anonymous]

I make all kinds of versions of what I call "greens and beans." Use a base of onions, garlic, carrots, celery (any combo) and whatever herbs you like. Add greens of choice, and beans (garbanzo, cannellini, red kidney, etc.). I usually add some type of broth or white wine and let them all simmer. Really good.

[Anonymous]

I am in the same boat--is your wife with Wisdom midwifery? I buy a lot of frozen greens (spinach, collards, and my favorite, mixed leafy greens from WF) because they are cleaned and ready to throw into whatever I am cooking. I scramble them into eggs a lot, add them to soup, or to mixed vegetable pasta or curries.