While salads are super healthy, they aren’t the only way to enjoy greens. If you’re not a salad fan or you’re looking for some alternative ways to use your homegrown greens, here are a few ideas!
Greens are almost unnoticeable when blended into delicious, dark smoothies - a perfect option for picky eaters! Blending citrus into the smoothie is a great way to balance out any flavours you’re not a fan of. So, the next time you’re making a smoothie, feel free to add a handful of chard, kale, romaine lettuce or any other green you want to experiment with.
2. Pizza toppings
For many of us, it’s difficult to get excited about salad for dinner. But pizza? Now we’re talking! Give your pizzas a healthy twist by topping them with homegrown greens. Popular greens to use are arugula, basil and parsley. Feeling adventurous? Experiment with wasabi mustard or shungiku as an exotic topping.
Warm bowls of soup are the perfect complement for a cold day. The great thing about soups is they’re super easy to make. You can make pureed soup or chopped vegetable soup, depending on your preference. Greens that go well in soup include cilantro, thyme, marjoram, chives and even mibuna.
Pesto is a clever way to use leftover leafy greens such as basil, kale, chard and arugula. It’s also a handy alternative to sauces that contain a lot of empty calories. When making pesto, why not combine your favourite leafy green, your favourite herb and add in some nuts or seeds? The result is a delicious sauce to enjoy with bread, spaghetti, pasta, tuna or rice.
What makes tacos so appealing? Perhaps they remind us of exciting street food. Maybe it’s because they’re budget-friendly and really simple to make. Either way, they’re a delicious, versatile part of any meal plan. A taco’s shape is designed to let each flavor shine. Fill a taco with fresh, homegrown greens for a lean lunch or dinner.
Omelettes are a true classic. They can be eaten at breakfast to set you up for the day or at lunch or dinner to satisfy your hunger. Add some parsley, kale or arugula to scrambled eggs for a lean, low-carb meal that tastes great. Omelettes are highly customisable so there are endless possibilities for using your homegrown greens.
Pies are a classic comfort food that go well with sautéed greens. The tasty crust does a good job disguising the greens, making it a perfect option for picky eaters. Pies are nostalgic and great for sharing too.
8. Stir frys
A stir fry is a great last-minute dish that suits any meal. If you’ve got leftover greens from the week, fry them in a pan along with some proteins such as chicken, beef or tofu and enjoy. Stir frys can be made with only a small amount of oil, so they’re low in fat.
9. Stuffed potatoes
Fancy something a little different during the week? Stuffed potato is a simple, satisfying meal that’s easy to make. Feel free to use your favourite, vitamin-rich greens for the stuffing.
Yes, you read that correctly! Greens are so versatile, they shouldn’t be limited to main meals. Desserts are a fun, unconventional way to eat greens. They show your creative side and it’s great for those who aren’t keen on eating raw greens. When used in desserts, greens can sometimes replace fat and eggs while boosting nutrition. Oh, and if your dessert contains some greens, you’ll feel less guilty about indulging!