kayell Posted June 26, 2012 Share Posted June 26, 2012 I need more ideas for using lots of greens of all kinds in meals. Especially greens with breakfast. What are your favorites? What do they go well with? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted June 26, 2012 Moderators Share Posted June 26, 2012 At least once per day, and usually at breakfast, I bake 4 or 5 eggs with veggies. Here is an old recipe... http://www.wholelifeeating.com/2012/02/baked-eggs-with-mushrooms-grape-tomatoes-beet-greens-and-onions/ I wilt greens in my wok in hot olive oil and then cut up 2 chicken sausage links to make a meal frequently. If I have slow cooker roast beef or pressure cooker chicken, I might add it to wilted greens too. Here's a recipe... http://www.wholelifeeating.com/2012/05/pulled-chicken-and-wilted-chard/ I sometimes eat wilted greens and a protein for breakfast. I've started using raspberry flavored balsamic vinegar when I wilt greens along with apple cider vinegar. The apple cider vinegar is strong, so needs to be cut with some greens. The balsamic is too sweet to use alone for my tastes. Bottom line, it has made me like greens in a new way. Link to comment Share on other sites More sharing options...
CaseyD Posted June 27, 2012 Share Posted June 27, 2012 cooked spinach and shallots in coconut oil. I also pre-steam brussels sprouts that I keep in the fridge and cook this up in the skillet with either bacon grease or grass fed beef tallow. Link to comment Share on other sites More sharing options...
Aberrantatavia Posted July 28, 2012 Share Posted July 28, 2012 I find that I can add spinach to most everything and it adds to the dish. If you don't mind shying away from traditional breakfast, try some egg drop soup with spinach. I just take chicken broth and heat it up, add the beaten egg in a slow stream, and then add handfuls of spinach. I also add a little Chinese five spice mix. It's one of my favorite late evening winter meals after a late yoga class. But I've had it quite often with breakfast. I also sautéed a big bag of kale the other day in coconut oil until softened, then added a can of coconut milk and simmered down. Once it was reduced I added a container of trader joe's pomegranate seeds and it was delicious with some chicken and half a sweet potato for breakfast. Link to comment Share on other sites More sharing options...
SpinSpin Posted August 5, 2012 Share Posted August 5, 2012 I like to make original Joes--eggs scrambled up with saute'd mushrooms, spinach, eggs and ground beef. Also very good done with kale. I like to pre prep my mushrooms and beef to make it a bit faster in the morning. I also enjoy making fritattas as well! I have been known to have salad for breakfast as well. Link to comment Share on other sites More sharing options...
TheRealAndra Posted August 6, 2012 Share Posted August 6, 2012 I cook fresh greens from time to time and I keep frozen kale and frozen broccoli rabe in stock so I can add some greens to whatever I'm cooking. It's really good in breakfast hash. Link to comment Share on other sites More sharing options...
Laura B Posted August 6, 2012 Share Posted August 6, 2012 I try to have a rainbow on my plate as much as possible. This morning I was feeling particularly lazy with breakfast and I wanted something green on my plate so I just dumped the rest of my baby spinach in a pre-heated skillet and then dumped some mushrooms on top, covered and let it steam. I put S&P on it, but that's about it. Really yummy if you go the "extra mile" and add onions a little coconut oil & coconut aminos. I do this with pretty much anything leafy/green: bok choy, spinach, kale, broccoli. Link to comment Share on other sites More sharing options...
hobbitgirl Posted August 8, 2012 Share Posted August 8, 2012 Honestly, my stand by is Broccoli, Cauliflower and Baby carrots. I have a bag that's just those plain frozen veggies. I fill my breakfast container 1/2 with my morning emergency protein (ground beef, onions, tomatoes, chillis, spices, and any veggie that was leftover and might turn) and then toss this veggie mix on the other side. Somtimes I add a spoon or two of ghee and then sprinkle the veggies with sea salt and garlic. MMMMMMMMMMMM.... I now CRAVE this every morning. Link to comment Share on other sites More sharing options...
Derval Posted August 8, 2012 Share Posted August 8, 2012 So many frozen veg mixes seem to include corn! Link to comment Share on other sites More sharing options...
Theresac Posted August 9, 2012 Share Posted August 9, 2012 I often whip up a huge batch of wilted greens over the weekend. After roasting a chicken (or any kind of meat, really), deglaze the pan with a bit of vinegar (basalmic, apple cider) or lemon juice. Sautee a sliced onion and some garlic until they're just starting to turn translucent, but still have a bit of crispiness. Dump in your greens (fresh or frozen!) and wilt them. Serve as a side, or with eggs on top, or with eggs mixed in, or with meat mixed in, or on top of a sweet potato, or whatever. I store them for up to 5 days in the fridge, and take a little bit out to microwave or quickly sautee during the week. Link to comment Share on other sites More sharing options...
jrustdc Posted August 9, 2012 Share Posted August 9, 2012 I heat coconut oil and garlic in a pan and then add washed greens (still wet) and saute until they are wilted. They are great this way with a sunny side up egg on top, or you can add other stuff from there: -chopped tomatoes and cumin or bacon -pine nuts and a little dried fruit (I get fruit juice sweetened cranberries at nuts.com) -hot sauce or smoke sauce -sauteed apples I'm sure there are millions of other add ons but those are a few I know are tasty! Link to comment Share on other sites More sharing options...
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