Pork roast in the oven… check. Potatoes washed and ready to bake… check. And, um, veggies? Well, that I’m not so sure about. So I walk out to the kitchen garden where I happen to be growing a variety of greens at the moment. Chard, kale, spinach. It all looks good. WebMD.com says chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. Fab! These health experts also say that one cup of kale contains only 36 calories, 5 grams of fiber, have 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K… and it’s a good source of the minerals copper, potassium, iron, manganese, and phosphorus. Get out! Livestrong.com says the top 5 benefits of eating spinach include: Being one of the most nutritious foods available, it contains cancer fighting antioxidants, it improves cardiovascular health, it combats ovarian and prostate cancers, and improves brain functions protecting against aging. (Thud! Oops. Just fell down. Excuse me a moment while I pick myself up.) So then, let’s just get a bunch of all three, shall we?
So we’re making a recipe that was totally on-the-fly. And you know what? We’ll be making it from now on… it’s just that delicious. I started out not knowing what to make to go with this pork roast, and ended up with one of the tastiest (and healthiest) things I’ve ever made.
Simple Sauteed Mixed Greens
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
5-6 mushrooms, sliced
one bunch of chard, kale and spinach (total), chopped into large pieces
salt and pepper to taste
juice of 1/2 lemon
Surely any bunch of mixed greens will do. And as you can see I just grabbed a basket full which probably came out to be the equivalent of a large head of leaf lettuce.
Saute the onion in olive oil and butter for a few minutes.
Add the mushrooms and saute until browned.
Add the greens, season with salt and pepper and squeeze in the lemon juice. Mix and cover. Cook for 5 minutes or until the greens are wilted to your liking.
Tip: Chard and spinach make excellent salad greens too. Turn the olive oil and lemon juice into a dressing and skip cooking this dish altogether!
Tip: When you eat in season, you are guaranteed to get food that is at its peak in nutrition. It is the right food for your body at the right time of year.