Greens at Every Meal

Gentle Readers, if The Practical Cook’s Mom had one rule that was enforced relentlessly, it was that one must eat a green veg with every meal. Breakfast was excepted, but orange juice or another fruit was required. To this day, my brother and I can’t eat a meal without a green vegetable. Seriously.

As we all know, this can be challenging if you’re pressed for time. However, you can stock the pantry to your advantage. Here are some of my favorite Green Vegetables:

1. Sugar Snap Peas. These are quickly moving to the top of my list. Quickly steam them in the microwave, sprinkle with salt, go.

Sugar Snap Peas for the Win!

Sugar Snap Peas for the Win!

2. Frozen Baby Peas. I love them because they’re wee little babies. And you can toss them into pasta, macaroni and cheese, etc.

Beef, It's Part of What's for Dinner

Beef, It's Part of What's for Dinner

3. Salad. As Complicated Vegetarian said so nicely, it just makes you feel good to have washed greens at the ready in the fridge.

Simple Seasonal Salad with a Moroccan Twist: Romaine lettuce, toasted almonds, mango, goat cheese, and chopped dates (not bacon!)

Simple Seasonal Salad with a Moroccan Twist: Romaine lettuce, toasted almonds, mango, goat cheese, and chopped dates (not bacon!)

4. Cucumbers. I like these for lunchboxes and general versatility. It takes no time to cut up a cuke. Admittedly, they are way better in season, but very useful to have around. Slap them on bread with cream cheese and call it a tea party.

Cucumbers and Onions

Cucumbers and Onions

5. Baby Spinach. Great for salads, soups, pizzas, and quesadillas. I have a bag of this at all times.

Spinach Quesadilla and Ranchero Beans

Spinach Quesadilla and Ranchero Beans

Do you feel you must eat or serve a green vegetable with every meal? Which ones do you go for most? Post a comment below!

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2 Comments

Filed under Kitchen Philosophy

2 responses to “Greens at Every Meal

  1. Kelsey

    I have never really thought about it, but I can’t remember the last time we didn’t have a green vegetable at dinner, even if that means it is in the pasta sauce. Interesting. I would rank baby green peas, broccoli, and brussels sprouts as our go-tos in the traditional vegetable sense. Otherwise, it is our “big salad” night that covers it.

    • The Practical Cook

      Good point about the sauce! Totally counts if it’s in there somewhere, though I will admit to teasing Mom about serving broccoli with tacos, etc. Some green matches are better than others. :)

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