Reply to What are your "go-to" green vegetables?

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[quote=Anonymous]Pretty much anything is good sauteed in olive oil with salt and a little garlic.

Zoodles (zucchini noodles) are good sauteed as described above and served with vodka or alfredo sauce.

Sugar snap peas go great with Chinese food.  Throw some in with fried rice.  For that matter, when I make ramen or dumplings, I add Asian vegetable blend/stir-fried vegetable blend, California Blend with diced onions, peppers, and sugar snap peas (all of these are available frozen).  I like to add Trader Joe’s furikake seasoning to both.  I’ll also add Kikoman’s teriyaki sauce to the dumplings or sunflower seed kernels (and of course the included ramen flavoring) to the ramen.

Spinach is the most versatile vegetable.  Serve raw in salad, sandwich, etc.  Put some in a grilled cheese.  Throw into a soup, pasta, etc (right at end of cooking time so it softens a little, but isn’t completely shriveled and dull).  It’s fabulous with mushrooms.  Cook eggs, rice, pasta, etc. (really any neutral base), with spinach, mushrooms, garlic, onions (if you like onions), maybe a little mustard, and some sort of cheese (mozarella, parmesan, alfredo sauce, etc.).  You can add a little chicken for extra protein.

Kale is similar to spinach, but a little more bitter.  I’ve recently found I slightly prefer it over spinach, when having beans.

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