While the weather is still cool we’ll be seeing lots of greens still at the market and this is the perfect opportunity to get those greens while they last. Soon the weather will stay consistantly warmer and greens with be replaced by onions carrots, beets, turnips and strawberries. If you haven’t experimented with all the wonderful greens such as mustard, kale, beet greens, collars, etc., I urge you to give them a try.
This week I will be posting a variety of different recipes with creative and delicious ways to use these awesome greens.
TIP: Cut and wash greens as soon as you get home. This will help them stay fresh longer. The extra bonus is they will be ready to go when you cook with them! Spinning dry will also keep greens fresh.
Kale and Green Onion Cakes
2 cups packed, chopped and cleaned kale
2 eggs
½ cup low fat milk
¼ cup flour
2 green onions, sliced
3 cloves garlic, minced
2 tablespoons onion, minced
Pinch salt
⅛ teaspoon cumin
⅛ teaspoon black pepper
2 tablespoons olive oil to coat the pan.
In a large mixing bowl combine all the ingredients and mix into a batter. Heat a heavy skillet or a cast iron pan with just enough oil to coat the bottom. Scoop silver dollar size pancakes into the hot skillet and cook on each side until golden brown.
Serves: 6 Calories: 120 Proteins: 4 g Carbohydrate: 12 g Total fat: 7 g
Saturated fat: 1.5 g Cholesterol: 65 mg Fiber: 1 g Sodium: 40 mg
Seretean Wellness Center at Oklahoma State University
This week I will be posting a variety of different recipes with creative and delicious ways to use these awesome greens.
TIP: Cut and wash greens as soon as you get home. This will help them stay fresh longer. The extra bonus is they will be ready to go when you cook with them! Spinning dry will also keep greens fresh.
Kale and Green Onion Cakes
2 cups packed, chopped and cleaned kale
2 eggs
½ cup low fat milk
¼ cup flour
2 green onions, sliced
3 cloves garlic, minced
2 tablespoons onion, minced
Pinch salt
⅛ teaspoon cumin
⅛ teaspoon black pepper
2 tablespoons olive oil to coat the pan.
In a large mixing bowl combine all the ingredients and mix into a batter. Heat a heavy skillet or a cast iron pan with just enough oil to coat the bottom. Scoop silver dollar size pancakes into the hot skillet and cook on each side until golden brown.
Serves: 6 Calories: 120 Proteins: 4 g Carbohydrate: 12 g Total fat: 7 g
Saturated fat: 1.5 g Cholesterol: 65 mg Fiber: 1 g Sodium: 40 mg
Seretean Wellness Center at Oklahoma State University
No comments:
Post a Comment