Today, I’m thankful for leafy greens.
From kale and spinach to bok choy, Swiss chard, collards and other greens, these simple plants bring color, texture and freshness to so many meals.
One of the things I appreciate most about leafy greens is their versatility. Kale and chard can be stirred into chili, vegetable soups and split pea soup. Bok choy adds wonderful texture to ramen bowls and Asian-inspired dishes. Spinach can be tossed into stir-fries, blended into pasta sauces, added to grain bowls or folded into soups just before serving.
Greens have an easy way of fitting into meals without requiring much extra effort. A handful here and there can add color, variety and nourishment while helping us enjoy more plant foods throughout the day.
These are the simplest ingredients that do the most work in the kitchen.
Today, I’m thankful for leafy greens and all the ways they help make plant-based meals more vibrant and satisfying.
What’s your favorite way to enjoy leafy greens?
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
