It is quite amazing to me how much leafy greens shrink up when you cook them. They shrink even more when you puree them! You can take a whole bunch of kale or a large bin of baby spinach and turn it into a 1/2 cup of pureed greens in no time. This may sound like an odd thing to do, but it has many benefits. First of all, it makes it super easy to consume more greens in your diet because you don’t realize how much you’re actually eating. Secondly, it takes a leafy green and makes it seem like a whole new and different vegetable.
People ask me all the time how I can go through so many bunches and bags of greens each week. Well, I don’t just eat them in salads, as chips, or in saute`s. I mince them into pesto, sauces, soups, and purees! Leafy greens offer a large amount of nutrients and fiber. They are a wonderful asset to any healthy diet. However, if you are on a blood thinner, you should ALWAYS check with your doctor about how much potassium you’re allowed to have; some medications don’t mix well with large amounts of greens (they make them less effective), so better safe than sorry. I also want to mention that I always de-stem my coarse leafy greens because it makes them SO much more enjoyable to eat. I have included a picture here of what it looks like when you slice out the bulky part of the stem.
With that said, here is a recipe for Chicken Stuffed Leafy Greens. The name kind of says it all. You take some chicken breasts, slice them open butterflied style, add in a few spoonfuls of the pureed leafy greens I describe below, and pop them in the oven to bake. You can serve these stuffed chicken breasts with a side of another vegetable or a starch. We had them with carrot fries last night, but when I made them a few weeks ago, they went well with golden beet noodles too. Sometimes I will serve them with quinoa or wild rice.
So, next time you are looking for a way to add leafy greens to your diet, give this recipe a try.
P.S. This puree of greens makes a fantastic pesto for my tortilla pizzas!! And…it can work as a pasta sauce too![yumprint-recipe id=’53’]