My friend Anne, renown crafter and gardening badass, has been looking for suggestions of ways to enjoy green veggies that might entice her husband to partake. I have ten suggestions that make greens taste so delicious they are a gateway drug for the harder vegetables.
1. Edamame. While not a vegetable, the soy bean is a delicious, healthy green snack with an impressive nutritional pedigree. I used to only be able to find them at sushi restaurants or Asian grocers but now I can easily find them in my grocery store’s frozen section. All I have to do is steam them in the bag in the microwave and add salt. If you tire of enjoying them this way, recipes abound for adding them to soups, salads, and pastas.
2. Broccoli And Cheddar Soup. I haven’t met a broccoli-hater who hasn’t been won over by a generous coating of cheese. This recipe for soup basically recreates a cheese sauce and simply floats the broccoli in it.
3. Crispy Parmesan Asparagus Sticks. Spring is a fantastic time to initiate someone into green vegetables because asparagus comes into season. I look forward to asparagus risotto every year, though most often I just steam them and serve them with lemon and butter or mayonnaise. This recipe elevates them to fries, a tactic which few Americans can resist.
4. Crispy Kale with Lemon-Yogurt Dip. Kale chips are all the rage right now and for a reason: they are awesome. My own husband, who thought my pile of kale chips looked like someone ate a bunch of seaweed and then barfed it back up, thought these were delicious, and he is no friend of kale.
5. Guacamole. BOOM. You’re done. Guacamole is green everyone will eat. (Of course, now that I’ve said that people will come out of the woodwork specifically to tell me they don’t like guacamole. I don’t trust you, pod people! Go back to the planet from which you came!)
6. Golden-Crusted Brussels Sprouts Recipe. I used this recipe to create the lovely sprouts in the photo you see at the top. These are caramelized and flavorful and (yes) cheesy.
7. Sauteed Spinach. I personally believe that anyone who doesn’t like spinach has never had it fresh, young, and cooked properly. It is not much to look at once it’s cooked, but add a bit of lemon juice and this recipe is downright addictive.
8. Alfalfa Sprouts. Alfalfa sprouts are pungent and healthy. Eat them in salads with a generous splash of your favorite salad dressing or layer in a sandwich.
9. Pesto. Get your greens in sauce form by way of a zesty pesto. I personally find pesto to be kind of a pain in the ass to make (though I’m not sure why–it’s certainly not difficult) but fortunately you can find flavorful pesto pre-made at your grocery store or deli.
10. Zucchini Fritters. Isobel knows these as “keeny cakes”, and come summer I assume I’ll be making them by the dozens for her. Zucchini cakes are a delicious way to eat up all those garden leftovers that inevitably plague each household with a squash garden.
There you have it, Anne, ten delicious recipes to include more green in one’s diet. Inflict these recipes on your husband or other favorite vegetable-hater today!