get your greens in

it’s winter time and no matter your location, you’re probably seeing a lot of dark, leafy greens in your local farmer’s markets.  my friends Roni & Adam received their CSA box this week from Mariquita Farms in Watsonville, CA.  the box was filled with greens of all sorts, from curly-leaf parsley to bitter mizuna, to broad, waxy leaves of collard greens. 

dark, leafy greens, such as collards, are extremely important in our diet.  they offer up the same amount of calcium as milk, without all the drama (pasteurized/homogenized milk is difficult to digest, filled with additives and hormones and all sorts of bodily fluids you don’t even want to think about…).  leafy greens are a wonderful source of iron, calcium, and vitamins A & C. 

my favorite way to prepare collards & other leafy greens is to chiffonade them then sauté on high heat for a short amount of time.  play around with them, they’re a wonderful addition to pretty much any dish you can think of. 

here’s a rough sketch of how we made these delicious eggs – a superb breakfast made with all local foods:

1.  remove the stems of the greens.  chiffonade by stacking them up, rolling tightly, then cutting into thin strips.

2.  heat a saucepan on medium-high.  add a small amount of butter, olive oil or coconut oil, and allow to heat up.  add greens with salt, pepper & a dash of red pepper flakes, and sauté quickly for about 5 minutes or until soft.  remove from heat and set aside.

3.  mix eggs with a touch of organic milk, salt & pepper.  heat up saucepan again with small amount of butter (unless pan is already greasy from the greens) on a medium heat.  once hot, add eggs and stir every so often.  after 3-4 minutes add greens and any other ingredients you like (we used farm-fresh goat feta & avocado).  continue to stir until eggs are almost completely cooked through and remove from heat.

4.  serve immediately & enjoy!