Easy ways to get yer greens

November 12, 2020

It can be tough to follow Michael Pollen’s. prescription: “Eat food, not too much, mostly plants.” As Lynell has battled cancer her tastes change dramatically and we tend to drift into a brown/white dominated diet. Here are some fast, tasty ways I’ve been adding greens to the menu.

Vegan Leafy Pancakes

Modified from https://runningonrealfood.com/whole-wheat-fluffy-vegan-pancakes/

• 1 Tbsp ground flax seed
• 1 c whole wheat flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 c finely chopped greens – kale, collards, chard. Alternatively, parsley
• 1 Tbsp oil

Steps

1. Mix the ground flax seed with 3 Tbsp water in a small bowl and set aside for a few minutes. This is your “vegan egg”.
2. Microwave the chopped greens in a covered bowl for 1 1/2 minutes. Skip this if you are using parsley or just want a chewy breakfast.
3. Mix the flour, salt, baking powder in a bowl.
4. Start heating your skillet on medium low. Cast iron works really well.
5. Add the greens and mix well, you don’t want clumps.
6. Add the flax mixture. Add water and whisk with a fork until the batter is thick but pour-able. Hard to describe thickness… thinner than mayonnaise but thicker than soup. 🙂
7. Oil your skillet and start making pancakes!

Leafy Bowl Eggs

My own invention for busy mornings.

• 1/2 c finely chopped greens
• Oil to coat
• 1 egg
• 1 tsp water

Coat a microwave safe bowl with oil. Cover the bowl with a plate and microwave for 1 minute. Skip this if you are using parsley or just want a chewy breakfast. Whisk your egg and water in the bowl. Cover with a plate and microwave for 2 minutes.

It comes out sort of like a poached omelette. If there is any uncooked egg at the bottom, zap it for another minute.

Kalyam

Don’t bother searching, I made it up! Roasted mashed yams are so yummy, I thought they could handle a nutrient upgrade. This is a very loose recipe…

• Yams or sweet potato
• Kale, finely chopped
• Optional: butter, maple syrup, fall/winter spices

Steps

1. Bake the yams at 375° F. Time will vary, about 40 minutes. They are done when you can easily stick a fork deeply into them.
2. Lightly steam the kale. Chop it finely. Use a food processor to speed things up.
3. Whip/blend the yams in a food processor.
4. In a large bowl, mix the yams with the chopped kale. Don’t blend them in the food processor or you’ll end up with a real nasty colored goop.
5. Mix in salt, spices, butter to taste.

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