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

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

Directions:
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

Ingredients:
Carrots
Celery
Onions
Olive oil
Mixed greens
1 cup diced potatoes (cooked)
1 cup frozen peas
1 cup diced cooked chicken
Chicken stock

Directions:
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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