Using Your Greens Beyond Salads
Words Rebecca Ulanoff
We’re big on salad here at OXO (we even had a company-wide salad spin-off in honor of National Salad month), however we’re always on the lookout for new ways to incorporate greens into all of our meals. There’s a whole wide world of greens out there just waiting to be stirred, sauteed and pureed. But where to start?
We recently spoke to our friends at Earthbound Farm – true experts in all things green. We hit them up for their best tips, veggie-heavy recipes and new takes on leafy greens. Read on and get cooking:
Smoothies: Earthbound Farm recommends incorporating nutrient-dense, mild flavored greens such as spinach or kale into your morning smoothies, but steering clear of strongly flavored greens like arugula or more delicate mixed greens– their varied textures are great in salads, but don’t blend well.
Our go-to smoothie “recipe” is frozen banana chunks, a heaping handful of spinach, coconut milk and whatever fruit is in the house.
Savory Bread Pudding: This recipe includes Gruyere, spinach, and shiitake mushrooms. We love it because it can be prepped ahead of time and is perfect for brunch.
Personal Frittata: We use our Microwave Egg Cooker to make individual frittatas for a quick weekday breakfast. First, zap your greens for 30 seconds with the cover on – Swiss chard and kale work well – then crack a couple of eggs right into the cooker, add a splash of milk or water, salt, and pepper and mix well with a fork. Zap again for 60 seconds – 2:20 minutes (timing depends on your microwave) and, voila: a healthy breakfast in under 5 minutes.
Grain Bowls: We’re all about the grain bowl trend – especially for hot summer nights. After learning why you should always rinse grains; we always reach for our Rice & Grains Washing Colander before cooking. Earthbound Farm suggests using flavor-forward greens such as arugula or Asian greens like Mizuna to take your grain bowls to the next level.
Saigon Chicken Romaine Wraps: This gluten-free dish comes together in under a ½ hour and bursts with flavor from cilantro, mint, ginger and fish sauce (yay umami!) Romaine lettuce is sturdy enough to wrap up the ground chicken for a satisfying taco-ish crunch. Don’t have ground chicken on hand? Ground beef, pork or minced tofu work just as well.
Homemade Pizza: Grab some pre-made dough (or make your own) and have a pizza party at home. Toss on some raw baby spinach, sauteed Swiss Chard or kale before baking, or pile on a big ol’ handful of arugula and a swirl of olive oil right when it comes out of the oven.
Bonus: Veggie Scraps
Pesto: Basil pesto is a classic for a reason, but have you tried carrot top pesto? What about radish greens pesto? We like them just as much as the original, and they help us cut down on food waste – a great thing in our book. Since carrot tops and radish greens can be gritty, we highly recommend a wash and rinse cycle in our Salad Spinner before you puree.
Bone Broth: We love us some pressure cookers here at OXO, even in summer, since all we have to do is push a few buttons to create some culinary magic. We save carrot peels, onion scraps and leek tops to deepen the flavor of each batch of broth.