Cooking with greens: new ways to eat leafy vegetables

CHICOPEE, Mass. (Mass Appeal) – Are you bored with the same old salad? Cathie Cappa, Owner and Chef of Auntie Cathie’s Kitchen in West Springfield, shows us how to cook with leafy greens for a new take on an old staple.

BLT Salad

1 head of romaine halved (keep core intact)
Crispy chopped thick cut bacon
Diced tomatoes
Red onion rings
Gorgonzola cheese
Ranch dressing

Grill romaine for a few minutes on each side until you get char marks.
Place on serving dish, and top with bacon, tomatoes, onions, cheese, and dressing.

Wilted Greens & Chicken Soup
Web Exclusive Recipe

Olive oil
Mixed greens
1 cup diced potatoes (cooked)
1 cup frozen peas
1 cup diced cooked chicken
Chicken stock

Dice the carrots, celery, and onions and sauté in olive oil.
When tender, add in mixed greens and sauté until wilted.
Add potatoes, peas, and chicken.
Cover with stock.





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