It occurred to me today as I was making quick fried cabbage (the prep shown here; ginger, garlic, tomato, cabbage) that we are a green-a-day family. Dark leafy greens like kale, Swiss chard, spinach, collards, cabbage (napa, savoy, red), escarole, bok choy, calaloo etc are some of the most nutrient-dense foods available on the planet and we eat them every day. Just when they began nightly rotation on our dinner table I can’t remember but its been years. Just like any habit that is created (good and bad), this is one of the great ones. Watching when the plates go down on the table, I’ll often see the greens be the first thing the guys dig into. The biggest thing is buying, prepping and cooking with care. Yes, I do cook with meat quite a bit but I am also a huge vegetable cooker and lover . And, it appears I’ve raised some boys who are too. As I’ve always said–vegetable eaters are made not born. When it comes to cooked dark leafy greens, truer words can not be said.
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