5 Delicious Ways to Eat Your Greens This Fall
Have you eaten your greens today? As we transition from the humid days of summer into the crisp days of autumn, we may forget that greens can play just as important role in our warm dishes and seasonal salads as they do in our cooling green smoothies. There’s no reason for lacking greens in your daily rotation of meals, except needing a boost in culinary creativity.
Not only is fall the time to rejuvenate your greens consumption for the purpose of offsetting holiday indulgences, but autumn recipes for spinach, kale, chard, beet greens, collards and more can be truly tasty. Take a peek at some of these recipes meant to spruce up your autumn diet with an infusion of dark green, leafy goodness.
1. Простые Тушеные Зелень с чесноком
One super-simple way to eat your greens is to braise them in a skillet with just a few flavorful ingredients. Fresh garlic and vegetable broth bring these greens from bitter to beautiful in minutes and highlight your favorite greens as a vibrant side dish.
2. Autumn Kale Salad with Warm Pumpkin Vinaigrette
Who says salads are just for summer? Clearly, someone who hasn’t savored a salad with all the seasonal flavors of fall. This recipe combines nutrient-dense kale with pecans, pumpkin seeds and dried cranberries. Top it off with a warm, maple-kissed pumpkin vinaigrette and you have a main dish perfect for any fall night.
3. Испано-Style мангольд с изюмом и фундуком
Hazelnuts are beloved stars of any recipe that features them, and this one is no different. Chard is packed with nutrients and is a colorful addition to any meal. Toss in some raisins and toasted hazelnuts and your taste buds won’t questions what season it is.
4. Butternut Squash Soup with Collards
This soup combines the creamy factor of pureed butternut squash with the texture of pan-fried collards, resulting in one delicious cup of warming soup. Sweet onion and nutritional yeast lend a delightful flavor the whole family is bound to enjoy.
5. Spinach Pecan Salad
Do you prefer the milder taste of spinach, as opposed to kale? You’re in luck, because this autumnal salad features the iron-heavy green doused in a helping of a vinaigrette made from apple cider vinegar and dijon mustard. The best feature, however, is probably the addition of toasted pecans for a healthy dose of crunch.
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