Leafy greens are vegetables such as kale, spinach, and cabbage, and they are packed with vitamins and minerals that will help you out this winter. You can help to maximize their nutritional and culinary potential with these three tips.
Cooking Technique
The difference between boiling and steaming, or frying and roasting, is everything with leafy greens. A golden rule is to avoid overcooking them, which can diminish their flavor and nutritional benefits. Generally, steaming is a great way to maximize the flavor and health benefits of your leafy greens, as boiling can strip them of their vitamins. Sauteing is also preferable to roasting as it uses less oil, and can keep the texture of your leaf greens more intact.
Think of Complementary Flavors
As with many ingredients, leafy greens can be enhanced by thinking of complementary flavor combinations. Earthy-tasting greens such as spinach and kale will often go great with garlic and onions and can be boosted even further by fresh thyme or sage. Acidity is also a crucial component, and a dash of lemon juice will go a long way to making your sauteed kale the star of your cooked breakfast.
Additional Nutrient-Packed Ingredients
Leafy green can be paired with other ingredients that add a nutritional dimension such as pumpkin seeds or walnuts. This will add protein and healthy fats, whilst also bringing a crunchiness to complement the softness of something like kale or spinach. As with the other tips, this is all about finding what works for you and using your instincts to find a way to make your leafy greens even better.
