Making Vegetables Fun

I must admit, when Sami mentioned she would be making greens my first thought was “ewe”.  As the cooking carried on outside my office door, the smells coming in were pretty yummy. I just figured it was time for lunch, and it couldn’t possibly be the greens. When Sami offered me a bite I was really hesitant, but she can be pretty convincing. As I went to take the first bite I was concentrating on not making a disgusted face. How rude would I be if I made “that face” after I just took a bite of something she cooked? Well, what can I say, those greens were really good! I was pleasantly surprised by how much I liked them. I was even more surprised when she offered me more and I said yes.

Thank you for making those vegetables fun Sami! I really liked them. When are you going to come make more yummy veggies?

Thanks for a really FUN demonstration on how to cook collard greens.  I grew up on dark, leafy greens because before Britain joined the common market, that was what was available in the garden and the market much of the year 'round.  My mum always cooked them well and like Sami, often employed some help from garlic and lemon.  The secret is not to OVER cook them.  To this day, dark green veggies are my favorite and I would rather eat them than salad any day.  And certainly sooner than cake or ice cream.  They're full of iron and other essential minerals and even Vitamin K, which is important for bone health.  The funny thing about them though is whether its kale, or collards, or spinach, they always shrink down a lot when you cook them, so you have to keep that in mind when buying them raw and buy more than you think you'll need.

Thanks for all your nutrition information.  Can't wait for the next segment!  How about something with brussels sprouts (yum) or arugula or water cress?