Greens are such nutritional powerhouses you should eat them every day. Multiple times per day if possible.

I have a large garden outside plus an indoor grow op in the basement, so I grow most of my own greens. My favourite is definitely kale. One great advantage to growing your own kale is that you can leave some in the garden until after the temperature has dropped below freezing and their flavour becomes sweeter and less bitter.

Fresh picked out of the snow kale is the best.

I picked the last of my garden kale today. Boo. There’s just no comparison with the droopy bunches of greens found at my local grocery store.

This recipe is for the simplest, most basic way to make sturdy leafy greens like kale and swiss chard, as well as broccoli, rapini, brussels sprouts or practically any other vegetable, come to that. It’s a fairly earnest recipe and isn’t perhaps the best introduction to greens for the uninitiated. If you are new to eating them, I promise your taste buds will eventually come around to loving the bitter greens.

Steamed Kale

1. Chop a bunch of kale into bit size pieces.
2. Stick them in a steamer.
3. Steam them for 7-8 minutes, or until done to your taste.
4. Drizzle some balsamic or apple cider vinegar over the greens. Lemon juice works as well. The acidic component helps to balance the flavours.
5. Eat warm or cook extra to refrigerate and eat later. I like to put cooked greens in my green smoothies.