Thursday, December 31, 2009

Green: The color of everything good...

I'm surprised this hasn't come sooner. The one thing I eat everyday in some capacity, everybody I know loves them, they are vital to a balanced diet and nutrition, packed full of vitamins, minerals, fiber, protein.....GREENS!!!!!

So the family went out to one of the farms that my hubby has installed in the city (Peace Garden;check it out ATL natives) and I have my 10 month old, (who loves being outdoors)and Baba is picking mustard greens for us to eat tonight. I ask him to hand the baby one to play with. I'm thinking he'll enjoy the texture, the color. Meaning he will probably squeeze it and rip it to shreds and then discard it (ya know; occupy his time and focus). We look up and he's actually eating the mustard green. Now for those of you who have had mustards, you know that they have a pretty nice kick to them. He loved it. Then again this is the same baby who likes spirulina and flax seed oil. It just shows that babies have alot more sense than we think they do, and if you introduce a child to things at an early age there is little that they will not open themselves to (for those moms who have a hard time giving their children vegetables).

Greens, Sukuma wiki, Kale, Mustards, Spinach etc..whatever, I eat them all. In all kinds of ways. Out on the farm, need a boost, some kick..grab a green leaf. Juice them put them in smoothies. My mom likes to mix turnips, mustards and collards. My good sister One, from Kenya, came through a couple of years ago, added some rosemary (and other spices) to a pot of greens, I served them to the children at the school and they were looking for seconds. The possibilities are endless.

Cheers to Greens!!!

Basic Green Pot
  • Any mix of greens you like (Collards, Kale, Mustards, Turnips)
  • 1 med onion
  • 2 cloves of garlic
  • vegetable broth or water
  • vegetable oil ( I like sunflower or olive oil)
  • salt to taste
  • cayenne
Saute onions and garlic in oil.
Add greens and stir for about a minute or so.
Add broth or water (whatever amount you desire, and also depending on the amount of greens)
season with cayenne and salt to taste.
cook for about 10-15min (depending on the green)

* This is a real basic mix...I often add herbal seasonings, ginger for a kick, tomatoes, mushrooms, experiment with different oils, bell peppers..etc..its really to your taste. I have never made the same pot of greens twice. Its really a free for all.

Collard/Pineapple Juice (cleansing)
  • 1 pineapple or 2 quarts of pineapple juice.
  • 1 bunch of collards
  • 1 lemon
  • couple sprigs of rosemary
Blend all items together and strain to desired consistency.

Calloloo Style Spinach

  • 4 bunches of spinach (Italian spinach)
  • Red Bell Pepper
  • 1/2 medium onion
  • vegetable oil
  • 1/3 cup water
  • pinch each of thyme, cayenne, pimento, and ginger.
  • 2 cloves of garlic
Saute the spices, red pepper, onion and garlic in 2 tablespoons of oil.
Add in spinach and water.
Saute until spinach is steamed through.

Green Salad

  • Mix of seasonal greens (torn in pieces)
  • handful of sunflower seeds
  • nori sheets (torn in pieces)/optional
  • handful of pumpkin seeds
  • olive oil and citrus based salad dressing
Toss everything together and enjoy alone or with a meal...

My Kitchen sounds like "Kenyan Girl, Kenyan Boy" by East African Bashment Crew and "Forever" by Necessary Noize.