Tuesday, March 18, 2008
Later, we had the chance to try fresh baby spinach, too. It was a novelty, and we always had it as a salad, with a slightly sweet dressing that featured bacon and chopped eggs.
Now, chard, triple-washed baby spinach are available every day at the grocery store, and (in season) at farmer's markets. Sometimes, I can even get great-looking beet greens. I've tried them all in salads, in soups, and as a vegetable side.
Spinach is so tender I still prefer it raw, quickly sautéed, or added to a soup. Chard can stand up to being served as a cooked vegetable, and my kids prefer it to Collards, Kale, Mustard, or Turnip greens.
Posted by Family Nutritionist at 3/18/2008 09:04:00 AM