BEETS - Beets can be eaten cooked or raw. They are colorful and sweet when peeled and grated into a green salad or onto a sandwich or added to coleslaw. To cook, they can be steamed, boiled, baked, or roasted, then eaten simply with butter, salt and pepper or added to various recipes. They team well with apples or potatoes. Cold leftover beets are delicious when sliced and splashed with balsamic or Italian salad dressing.
KALE - Kale is another green powerhouse that can be prepared in ways similar to chard, boc choy, and the other greens. Cut away the stems on large leaves by folding in half lengthwise. Kale can be steamed, sautéed, or added to soups and stews. Nothing like fried or scrambled eggs with a heaping serving of lightly sauteed kale on top!
And don't forget kale chips! Wash, dry, tear leaves into bite-sized pieces, and toss in oil. Place a single layer on oven-proof cooling rack that is placed inside a cookie sheet. Sprinkle liberally with sea salt and bake at 400 until crispy. Eat immediately and enjoy!
An easy soup- In a large pot combine: sliced, pre-cooked sausage (Italian), canned cannellini beans, diced potatoes, torn kale leaves, and chicken broth (canned/boxed works fine here). Add seasonings and quantities to your liking. Simmer until potatoes just begin to soften. Quick and nutritious!
SCALLIONS - (aka green onions) can be used in the same ways larger onions are used, just not cooked as long. They are most delicious thinly sliced and raw, added to green salads, sandwich fillings, or anything needing a little zip. Try adding scallions to corn bread before baking or to pancake batter for a savory take with herbs (topped with creamed chicken/turkey/or tuna/seafood). A scallion and radish sandwich on hearty bread slathered with sweet cream butter, generously sprinkled with freshly ground sea salt and black pepper...yum!
SPINACH - Most preparation tips for kale, beet greens, chard, and other greens apply to spinach as well. The main difference is that spinach has a more tender leaf, therefore it cooks more quickly. It can be eaten uncooked in salads and sandwiches, can be added raw to pasta sauces or soups, or very lightly steamed/sauteed and used as a pizza topping or side-dish splashed with lemon juice or vinegar. Eggs and spinach in any variation are a winning combination.