Growing up, “eat your greens!”, was a phrase often heard around my house at dinnertime. I was never the biggest fan of leafy greens, so encouraging me to consume them was always an uphill battle. Many years later, I now consider greens among my favorite vegetables, and add them to my diet as frequently as possible.
Leafy greens, such as kale, collards, swiss chard, spinach, and turnip greens, are all brimming with essential vitamins and minerals. Additionally, greens are high in fiber and plant-based substances that may protect against heart disease and diabetes. All greens offer a slightly different nutritional profile, so eating a variety will offer maximum health benefits.
While greens are often assumed to be expensive, this isn’t always the case. Buying whole, loose leafy greens is a cost effective alternative to precut, prepackaged bags. Greens are also a great addition to any home garden. Planting in the spring will ensure you can cook with greens all summer long!
Need a great brunch recipe? Look no further than our easy frittata recipe below! Try substituting your favorite dark, leafy greens for collard greens to make it your own.
Frittata with Collard Greens
2 Tbl olive oil
½ large onion, diced
2 cloves garlic, minced
4 cups collard greens, stemmed and cut into small pieces
10 large eggs
Salt
Pepper
Heat the oil in a large cast iron skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
Add garlic and cook until fragrant, about 2 minutes.
Stir in the collard greens and 1 tablespoon of water, and reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until greens are soft, about 10-15 minutes. Season with salt and pepper.
While greens are cooking, turn on oven broiler.
Whisk eggs, and season lightly with salt and pepper. Remove cover from greens, and pour eggs on top.
Cook uncovered until the edges of the frittata are set, about 5 minutes.
Transfer skillet to the oven, and broil until the top is set and lightly browned, about 4 additional minutes.
