From Chef Di’s Files: Deep Leafy Greens

A new series of stories will regularly appear on our Blog in 2020, from my so-called Chef’s Files ;). 

It will address one genre of ingredients at a time. I’ll be offering 3 ways to work with them for the highest, most joyful, and uplifting – and usually healthiest 😉 – good of everyone involved, especially you.

Our first topic is Deep Leafy Greens, which of course are those which claim to be the super-est of all superfoods, those which all of the world’s most beautiful people eat in gobs every day (LOL), and those which a lot of us would truly, humbly, like to work into our repertoire more often.

As a child, eating vegetables – especially green ones – was not a favorite way to spend time at the table, for me. A switch got flipped a long while back, when our father had a heart attack (in January, come to think of it), and after open-heart surgery, his doctor advised that the entire family change their eating habits.

That is when I began eating more vegetables, more eagerly, more regularly.

By now, I really do want to eat more greens and admittedly, this is still a work in progress. There are a few ways, however, that I have come to love greening up what I eat, and that is why I’ve brought you here!

Spanish style.

I made a fantastic Spanish dish the other night, with Swiss Chard. I used green chard; there is also red or rainbow – take your pick! A good secret about using greens is to boil them slightly to begin, drain, cool, chop. 

For this yummy side dish:

1. Place one large head chard in large pot of boiling water, simmer 11 minutes. Drain. Cool. Chop coarsely.
2. Heat 3 Tbsp olive oil in large skillet, 
3. Add ½ diced onion and 2 cloves garlic – cook until soft. 
4. Add a splash of red wine vinegar, pinch of paprika and cumin. 
5. Add 1 cup diced bread, cook until crispy.
6. Finally stir in prepped Chard, heat through.
7. Add salt and pepper to taste; serve immediately; 4 side dish servings.

Green Smoothie.

Another favorite thing to do, is blend leafy greens (and other green things) up in a Green Smoothie. I consider this to be one the most painless of ways to get your greens. Find my celebrity-inspired recipe here. 

I taught this recipe at a Culinary University in Guadalajara, Mexico about 4 years ago – it was a big hit and somehow I got mistaken for being a Chef to Hollywood. Of course ☺. 

An Arugula Passion.

Finally, true confession. I love arugula. In Italy and even Spain and France, it’s known as Rocket. I cannot tell you why this name is used. Never mind. 

Here are some ways to enjoy more Arugula / Rocket in your plans: