I've never had a problem eating my greens. Collards, kale, spinach, chard - I love them all and enjoy them often. Thanks to a friend who works for a local CSA, I've been getting lots of local produce for free lately, including an abundance of greens like spinach and kale (the latter of which is one of my favorite things in the whole wide world.) Here is some recent deliciousness:
Spinach lasagna. I kept it pretty simple with tofu ricotta, basil marinara, fresh spinach, and a sprinkle of nooch (nutritional yeast) on top. With it I served more spinach sauteed with olive oil, garlic, and red pepper flakes.
A clean-out-the-pantry hash comprised of sweet potatoes, kale, red bell pepper, onion, and frozen corn, served with herbed grits
As I was whipping up a batch of hummus and wondering what I was going to do with the last few handfuls of baby spinach in the fridge, the idea became so obvious: spinach hummus. I threw the spinach in raw and it could barely be tasted (not that I would have minded the flavor anyway) but lent tons of nutrients and color.
I also recently made gomen using collard greens, but when I make Ethiopian food the results are rarely photogenic, though delicious nonetheless.
Now that we've covered all that healthy stuff, how's about some cookies, eh?
Chocolate peanut butter and chocolate chip, sent to my dad for Father's Day.