Greens to the rescue!December 29, 2010
Ooops I did it again like Britney Spears. I ate too much of the wrong stuff over the holidays. Eh, who didn’t?
The snowstorm didn’t help. Instead of driving home on Sunday, we skidded through New Jersey until finally getting off the Turnpike and finding a lovely Days Inn to wait out the storm in. Our only option for food was chinese takeout. Lo mein, eggrolls and sesame chicken is not exactly the best way to top off a weekend of holiday eating!
Luckily we’re home safe and sound. And we have much less snow down here. By less, I mean none. Maybe the south ain’t so bad after all. It was downright warm yesterday afternoon as I ran some errands. (One of my errands included picking up a diaper bag. That’s right. Now that the holidays are wrapping up, baby prep is in full gear!)
So to give my digestive system a much needed post-holiday pick-me-up, I’m turning to greens. Of course! Over the long weekend I had carrots and green beans and tomatoes, but I sure missed my dark, leafy friends. They keep things moving smoothly, if you know what I mean. Plus they’re jam packed with nutrients and happy, light energy.
Yeah. Could use some of that.
Whether your favorite is kale, collards, cabbage or swiss chard, they’ll all work in a gratin. This is a super simple way to serve impressive greenery! I wish I could remember where I got this recipe – it literally fell out of my recipe box when I was baking cookies last week. I was like, ok ok universe, I get the hint!
4 Tbl. butter
2 lbs. kale, swiss chard, etc.
1 tsp. salt
1 tsp. pepper
1 Tbl. whole wheat flour
1 cup milk
3 Tbl. whole wheat breadcrumbs
3/4 cup grated parmesan cheese
Preheat oven to 400F. Oil 9×11 baking pan and set aside.
Slice onion very thin. Over med heat, melt butter in large skillet. Add onions and cook until they start to brown. Slice greens into small pieces, including stems. Add to onion and cover. Cook until wilted but not gray.
Sprinkle flour and S+P into skillet with greens and onion. Turn heat to high and add milk slowly, stirring to make a thick sauce (about 5 minutes.) Pour into pan, cover with breadcrumbs and cheese. Bake 20 minutes. Slice and serve.
So, besides some greens, what’s on tap for the last few days of 2010? As you might guess, I’m not a big NYE party animal this year with my 35 week pregnant belly. I’ll tell you who IS having a party and it’s my little boy, kicking away in there!