You will be hard-pressed to find a doctor, dietician, or nutritionist that doesn’t encourage a balanced diet consisting of dark leafy green vegetables. So, here are some of the best recipes that feature these diet must-haves to make them as delicious as they are healthy.
Penne with Kale and Sausage
This recipe would make a great meal for brunch, lunch, or even dinner. Pair it with a nice, oaky glass of Chardonnay and I am on board!
- 3 Tbsp olive oil
- 3 or 4 cloves of garlic, minced
- 1 lb Italian sausage (spicy or sweet), crumbled
- 1 lb kale, tough stems, and center ribs discarded and leave coarsely chopped
- 1 lb dried penne pasta
- 1 Tb Balsamic Vinegar
- 1 tsp of sugar
- Salt and Pepper to taste
- 1/2 cup finely grated Pecorino Romano or Parmesan, plus additional for serving
- Heat the olive oil in a large, heavy skillet over moderately high heat until hot but not smoking.
- Add the minced garlic and cook for about 30-45 seconds (do not brown).
- Add the Italian sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, bring a pot of water to boil and cook pasta according to package directions until al dente.
- While pasta cooks, add kale to sausage in skillet and sauté until just tender, about 7-10 minutes. Add the sugar and balsamic vinegar, stirring and scraping up any brown bits from the bottom of the skillet.
- Once the pasta is cooked, reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Add pasta and 1/2 cup reserved cooking water to the skillet, tossing until combined. Stir in cheese and thin with additional cooking water if needed.
- Serve immediately, with additional cheese.
Swiss Chard with Nested Eggs
This recipe is perfect for breakfast or brunch. It may even be a great meal to make for your wife, mom, or grandmother for this Mother’s Day!
- 2 Tbsp olive oil
- 1 med onion chopped
- 2 cloves garlic minced
- 1 bunch swiss chard
- 1/2 tsp salt
- 1/4 cup tomato vinegar or apple cider vinegar
- 1 tsp smoked paprika
- 3-4 eggs
- Cut the ribs out from the leafy part of the chard. Chop the ribs fairly fine in the way you would chop celery. Set the ribs aside in a bowl and coarsely chop the leafy green portion of the chard.
- Heat up olive oil in a skillet over medium-high heat (can use a cast-iron skillet or no-stick)
- Add chopped onion to skillet and saute for a few minutes. Add swiss chard chopped rib pieces to the skillet and saute with the onion until soft and caramelized (5-10 minutes)
- When onion and stems are soft add the garlic, the salt, and the spices and stir together for a minute. Then add a large handful of the chard leaves to fill the skillet.
- Cook down the first batch of chard leaves until wilted and then add the rest of the chard leaves and cook them down, stirring to blend everything together. Add the tomato vinegar and stir.
- When the greens are thoroughly wilted and blended with the other ingredients, turn the heat to medium or medium-low and add the eggs on top of the greens one at a time. You can make small pockets in the greens, crack the egg gently on the counter and then hold it close to the greens when adding the egg to the pocket.
- Cover the skillet and cook over medium-low heat until the egg whites are cooked and the yolk is to your liking. I cooked for about 5 min. to get a yolk that was still runny, but your stove will be different. Lift the lid occasionally and check to see if eggs are cooked to desired doneness.