We’ve been talking about cleaning up our eating habits, particularly in light of Jeff’s doctor’s recommendation. Kim’s been pushing plans like the Mediterranean diet but it’s way too strict. No way Jeff will tolerate it - nor would I.

Baby steps then, more leafy greens would be a good start. I use Kale in soup but I’m not going to sit down to a bowl of it. Ditto most “greens” - collard, turnip, beet, chard, dandelion, etc. most recipes for them involve either fatback or bacon, which kind of defeat the purpose.

Broccoli then, Brussels sprouts, cabbage. What else? What do you do with them to make them interesting enough to eat every day?

Spinach? Mr. SK puts it in soup, he sometimes makes a cold spinach salad that's like spinach, sesame seeds and soy sauce (and probably something else?). There there's also has a tofu burger he makes ... oh, wait that's not spinach, for the tofu burger, he uses seaweed.

We started eating a ton more veggies after we signed up with Farmer John's CSA. Stuff shows up and we figure out what to do with it. It does help a lot that we can specify what we do/don't want in our CSA delivery.

We tend to include veggies in the main dish rather than eating them straight. We've started eating a lot more soup, too.

Here's a handful of recipes that have some good veggies and that I think are generally heart healthy. I always leave out any recommended salt and add a little later.

For soup Roberto, I use turkey Italian sausage instead of pork. I use two links of Jennie-O sweet and two links of spicy. Usually I use kale, but spinach works just as well. Pick your favorite bean; we usually use canellini or dark red kidney beans. Haven't found anyone yet who doesn't love this soup.

Soup Roberto

Mik posted this recipe several years ago; it's a great combo of flavors. Go easy on the olives; tasty as they are they are little salt bombs.

Grape Tomato, Olive, and Spinach Pasta

Balandėliai. Or for the non-Lithuanians....

Weeknight Cabbage Rolls

French green beans are one veggie we eat straight...Costco has the two pound bag of organic ones that are delicious. TJ's has one pound bag of frozen, also very good.

This could be a big topic; not sure where to start.

Steve, bacon or pork products don't have to be used in greens dishes just because that's traditional.

I often just sauté' chopped greens in garlic and olive oil. Or use onion and Indian spices for a whole different flavor dimension.

Kale or collards have a thick stem running up through the leaf; I recommend cutting that out with a knife or running each leaf through one of those gadgets with holes to strip the stem from the tender parts.

Swiss chard has the thick central stem too. Some people cut up the stem with the leaf and cook them together. I usually cut out the stem, chop it, and parboil or saute' it till soft before adding the leafy parts.

Don't underestimate the potential in soups. Soups with beans and greens are a big favorite here. With or without tomato.

I often use sautéed chard or spinach with garlic and mushrooms as a filling for enchiladas or tacos or tostadas. Embellish with grated cheese, or vegan cheese and salsa, and Mexican crema.

Brussels sprouts, cabbage, broccoli. So many options, and cabbage is so versatile, elegant or humble: you could go Asian, Eastern European, whatever. Just did a fabulous salad of cabbage, tofu and rice noodles.

Can you get broccoli rabe, or rapini? It's a somewhat bitter leafy form of broccoli that is great in pasta, with a sauce of olive oil/garlic/ red pepper flakes.

Arugula is great in salads or grain bowls. And radicchio! Mix with cooked grain of choice, cherry tomatoes, peperoncini, fresh herbs, feta cheese, sunflower seeds, dressing of olive oil and lemon/lime juice, or tahini/peanut. Many possibilities.

I could go on...

Brussel sprouts in the microwave

Cut in half
Peel loose leaves
Place in bowl and drizzle olive oil. Use one hand and stir them with one hand to spread the oil.
Salt and pepper and spread that with the oily hand.
Wash hands
Chop good blue cheese and sprinkle on sprouts.
Microwave for four minutes at 1/2 power

We're not big on a variety of leafy greens, either. I'm OK with kale in soup, where it softens up and doesn't require so much chewing.

Other than that, I think we are mainly green salad types, using a variety of lettuces. Primarily our salads are a combo of red leaf, romaine and sometimes butter lettuce.

I like buying the big bag of Power greens from Costco and throwing them into whatever else I'm having. I'll steam with braggs liquid aminos and sesame salt, then pour into a bowl along with the water and put two soft boiled eggs on top for a healthy breakfast. I'll stir fry them to eat with chicken or salmon burgers. Or eat raw as a salad. They are prewashed so it's easy to just grab a handful or two and add to whatever else I'm making.

I get the "Power Greens" from Costco. Three pound bag of baby spinach, baby kale, and baby chard. It's good. The quality is up and down, especially over the last two years. I just slice up tomatoes and cucumbers and make a tossed salad.

They are very convenient.

Or... what pique said.

I love greens and crave them this time of year.

My fav is spinach and the farm staff knows to pick some extra for me in the green house. There is something so different about winter grown spinach.

I have used chard and spinach in soups. We have a local maker of soups whose chicken soup is to die for..but I sometimes want a bit extra so toss greens in it.

I also like to make fritattas with greens...Saute some onions and garlic in olive oil, toss the greens in till they wilt, then add them to a pie plate and cover with egg mixture and seasonings you like (red peper flake!)..maybe a bit of feta or goat cheese and bake till cooked through. This is one of my staples.

Not a fan of collards and I think the bacon comes in as the leaves are very thick, waxy almost..They need a fat to open up the cells. Still not my fav, even with bacon.

I love brussels sprouts. This is a favorite recipe, but I don’t even make the eggplant. Just roast some sprouts, serve over quinoa with some grape tomatoes. It’s the tahini dressing that makes the dish sing.

Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini

I really like the Asian angle - something I’ve never worked with. There is a grocery store here that carries the ingredients.

Thanks!

Broccoli isn’t a leafy green, but close enough. I like to make Incinerated Broccoli

Preheat oven to 425.

Take a stalk of broccoli. Cut off the dried end of the stem. Slice stem into thin rounds. Cut the smaller pieces of stem into whatever shape you want.

Cut the florets into small pieces, preferably with one flat side. Place all in a bowl, add olive oil, salt, pepper.

Arrange on baking sheet, placing the flat pieces down so they will crisp up.

Roast for ten minutes. Don’t stir, you want the broccoli to roast so hard that much of it is crunchy.

Keep an eye on it until you are sure the bottoms are brown. Be brave.

Remove from oven and ear straight off the pan.

I’m so going to try this.

Thanks!