Simple sauteed power greens

One of the things I like best about growing up is changing tastes. When I was little, I had an on-off relationships with most vegetables, notably mushrooms. I loved them one week, and hated them the next. With growing up coming changing ideas of what tastes good, and I love it. I can be more creative, try different ingredients and recipes, cook things that are good for me at which I would have turned up my nose years ago. One of those things is kale. Since I worked on a CSA farm and tried Kale Chips for the first time, I have been looking for more ways to use this power green more often. One excellent option is in soup, like the Olive Garden copycat of Zuppa Toscana I made. Delicious and packed with healthy ingredients.

So as I had recently purchased more kale at Sprouts Farmers Market, along with some golden beets and fresh garlic heads, I decided to try another kale classic: Italian Sauteed Greens. I'm sure this is yet another popular side dish with a long and debated over past. But basically it's garlic and olive oil with various greens sauteed lightly, and usually a tangy dressing like vinegar or lemon juice added. Also it is sometimes spicy, but since I'm a wuss I did not add hot peppers or hot pepper flakes. Feel free to if you love heartburn.

Ingredients:

1 bunch kale, cut into small strips

1 bunch beet leaves, in small strips

3-4 cloves garlic, diced

2 tbsp good quality olive oil

1/4 cup tangy thing (I used banana pepper liquid and 3 tbsp lemon juice)

Sprinkle sea salt

3-4 banana pepper rings

Step 1: Dice up your garlic into bits. You can use a garlic press or chopper if you want.

Step 2: Saute the garlic in 2 tbsp olive oil 4-5 minutes, you should be able to smell it.

Step 3: Cut the greens into tiny strips. Add to the pan, and cover tightly. Let it steam in the garlic oil for 10-15 minutes, or until fully wilted.

These greens were so vibrant and lovely even before cooking! All that heart-healthy nutrient-packed deliciousnes...

Step 4: Add your sour notes, lemon juice and banana peppers. Stir, cover, and saute another 5-10 minutes.

Banana pepper rings are a new love of mine. I put them on tuna sandwiches, on pizza, into my greens... they're awesome. And lemon juice is a necessity for life.

Step 5: Once wilted and everything is combined, move to plate and garnish as you like.

I added a little sprinkle of fresh parmesan cheese and some sea salt. It was the most perfect balance, and the tart juices too away a lot of the harsh bitterness most people don't like about greens.

I also had some cottage cheese on the side, to complete a whole, light lunch. It's filling without feeling stuffed, and ridiculously good for you.

Mmmmmm...

What's your favorite way to cook greens of any kind?

Vegetarian Pepper Pizza with Acorn Squash Sauce

Pizza is popular in nearly every country and among all age groups. Who can resist a chewy doughy crust, tangy or creamy sauce, and toppings to make your mouth water? With infinite variations, pizza can range the gamut from a whole-grain & veggie-packed near-health-food to an unapologetic grease-laden diet disaster. Everyone has their own favorite topping and style.

Of course most people know that pizza is native to Italy. The History Channel website wrote up a nice article about the history of pizza you should check out for more information. The city of Naples, founded in 600 B.C., was home in the 18th & 19th centuries to a large working-class poor population. As such, they needed food which was cheap and easy to eat quickly. Flat bread baked with various toppings such as tomatoes, garlic, olive oil, and cheese, met this need. However, pizza did not catch on worldwide until the late 1940s.

Italian immigrants to America brought these recipes with them when they immigrated in search of jobs. Quickly, the smells and tastes of these flat breads began to grow in popularity, and local custom varieties began springing up. Toppings branched out from the typical tomato, basil, cheese, or anchovies and grew to include things like pineapple, BBQ chicken, bacon, and even dessert pizzas. Chicago became known for its "deep-dish" pizza with inches-thick crust, while New York City style meant thin crust pies with a slice bigger than your face. Chains spring up and now popular American-founded brands are represented in over 60 countries worldwide. 

This pizza I came up with was made with a bare minimum of ingredients, the dough does not need time to rise, and I packed in the veggies. The acorn squash hidden in the sauce makes it a bit sweeter than I'm used to, which I didn't mind. But if it's too much, try adding tomato paste and olive oil rather than diced tomatoes. And as always, don't be afraid to experiment! Have some asparagus left in the fridge? Ran out of mozzarella but have some blue cheese? Want to spice it up with jalapenos? Go for it!

Ingredients:

DOUGH

2 1/2 cups flour

1/2 tbsp sugar

1 tbsp salt

1 1/2 cup warm water

SAUCE

1 can diced tomatoes

1 acorn squash

Dash Italian seasonings

Dash garlic salt

TOPPINGS

1/2 cup spinach

1/2 jar roasted red peppers

Handful banana pepper rings

~2/3 cup mozzarella cheese

Step 1: Cut the squash in half and microwave 5 minutes, cut side up, with water in it. Flip and microwave another 5 minutes. Repeat until the squash is fork-tender and peels easily.

Step 2: In a blender, combine the can of tomatoes (with juice) and squash. Blend until it makes a smooth puree. Add spices here.

Step 3: In a large bowl, mix the dough ingredients. If too stiff, add more water or olive oil. If too wet or sticky, add extra flour. Sprinkle some flour on a flat surface and roll the dough out. Use your hands to shape it into a circle.

Step 4: Spread the sauce over the dough, leaving about 1 inch around the edges for crust. Layer on the toppings.

Step 5: Cover it all in cheese. You can substitute vegan cheese or just leave it off for a vegan pie.

Step 6: Bake on a pizza pan or cookie sheet at 350 for about 40 minutes, or until golden brown and bubbly.

Let it cool on a rack if you can wait that long!

Thanks Italy! 

What's your favorite kind of pizza?