Greens, not grains

I’ve been awfully infatuated with greens lately, but I think it’s becoming a committed relationship.

I embraced green smoothies a few months ago, but now I’m consumed with new ways of cooking spinach and kale. And I bought collard greens for the first time this week.

Jeff and I are giving up grains for the month of September (more on this tomorrow), so vegetables will be playing and even stronger role in our meals than they already do. Greens will be the upstart supporting player, with dreams of becoming the star.

Here’s how the green lineup looked for today:

Lunch was spaghetti sauce (grassfed ground beef, Italian sausage, tomatoes, mushrooms, onions, garlic) left over from our farewell-to-grains pasta dinner. I chunked up the last of the leftover grilled eggplant and zucchini in the fridge, along with the last of the roasted mushrooms and two handfuls of raw spinach, coarsely chopped and added to the pot, so they could all reheat together. Yum!

Here you see my afternoon green smoothie, a twin of the one I had mid-morning. No two days of smoothies are identical, but this one had 6 ounces of plain yogurt, 6 ounces of vanilla almond milk, 4 ounces of water, a scoop of vanilla whey protein powder, a tablespoon of flax meal, two ounces of kale (pre-pulverized in my food processor), a teaspoon of cinnamon, a frozen banana, 4 ounces of frozen strawberries and 4 ounces of frozen blueberries. Keep in mind that this made two good-sized smoothies…so single the work, double the yum!

Now about those collard greens. I had a few ideas about how I was going to prepare them, but when I stumbled upon Kath’s recipe, a recipe she declared to be her favorite way to prepare collards, I decided that I would entrust my maiden voyage to her culinary judgement.

I served the gorgeous greens with grilled turkey burgers (ground turkey mashed up with green onions, dijon mustard, hot sauce, egg whites, ground almonds, granulated garlic and salt and pepper) and my favorite carrot salad. Triple yum, and fan-freaking-tastic!

And here’s a gratuitous, non-greens related photo of the perfect ending to a perfect, and perfectly healthy, meal.