“Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods. Studies have shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of stomach, breast and skin cancer. These same antioxidants have also been proven to decrease the risk of heart disease.” –USDA
Enough greens already? If you are new to being a member of a CSA, you might not have been prepared for the giant bags of leafy greens that you’re probably dealing with now. Lettuce, kale, bok choy – not to mention all of the greens attached to the root veggies. You’re tempted to just toss those. Believe me, I know. But don’t do it! You’ve presumably paid pretty good money for these veggies, so you might as well get what you paid for, right? Not sure what that is anymore?
Here are just a few of the reasons to find a way to eat those greens:
So, find at least one recipe that you like for each of these less-than-inspiring veggies – if you have a fallback preparation for them, it’s less easy to take the escape hatch out of eating them.
Here is one recipe to start you off.