Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
A few weeks ago I was in a huge rush to get dinner made. Actually, my husband was making dinner and I just wanted some greens to go with it. So since I already had a bunch of chopped kale in the fridge, I threw it into a pot with water and told him to give them a quick steam. I hate steaming greens but figured, hey, it’ll be fine.
They came out gray and soggy and awful. My husband said they tasted like cafeteria green beans. And he was right! Moral of the story: Do not steam your greens until they are gray!
Luckily there are about a gabillion ways to cook greens so that they are delicious, full of life, and totally nutritious. It just takes a little skill and know-how. Today’s recipe marks the 2/3 mark of our detox program, and I hope my wonderful group of ladies have learned a thing or two about preparing greens by now!
Here’s a recipe that makes the most out of another very common, often misunderstood green vegetable: cabbage.
Lemon, Parsley & Cabbage Pilaf
2 Tbl. olive oil
1 onion, chopped
2 cups thinly shredded green cabbage
2 cups uncooked quinoa or brown rice
4 cups vegetable broth
Juice and zest of 1 lemon
1 bunch fresh parsley, chopped
salt & pepper
Top with: nutritional yeast, crushed almonds
In large pot, heat oil over medium heat. Add onion and cook until very soft and beginning to brown. Then add cabbage. Season with a little salt and pepper, then cover. Mix a few times while cabbage cooks, about 15 minutes or until very soft. Add quinoa, broth and lemon juice. Bring to a boil, then simmer until liquid is absorbed. Take off heat. Stir in lemon zest and parsley. Garnish with nutritional yeast or crushed almonds.