Readers, the name of that post sounds cooler than it reads, I promise.
Recently, I was asked for ideas for eating greens. Unfortunately, my reader was apparently pretty green savvy. She was already sauteing them, cooking them in potato soup, braising them, and eating them with mussels. Whether or not I’ll eat them I have to give credit to a woman for getting creative with something that looks like…ugh I don’t even want to get into what mussels look like. Either way, kudos for knowing a lot of good ways to eat greens.
See, I think that’s so great, mostly because those, excluding the mussels of course, are all ways I eat my greens too. Mostly I saute them, though from time to time I’ll pop them into a salad, depending on my mood and what kind of green it is.
At nearly the same time I was also asked about comfort food. She wanted something healthy, but rich enough to be soothing. Nourishing, delicious, and savory. Sounded to me like potatoes were really the only answer to this conundrum. Potatoes have a horrible rap these days, and it’s just silly. They’re full of fiber, potassium, and vitamin C. So long as you aren’t drowning them in butter, grease, or gravy, you’re making a good choice having one.
Potatoes and greens…potatoes and greens…potatoes and greens but NOT soup. Well poop, what’s a girl to do but combine them?
Red Skinned Green Potatoes
6 small red skinned potatoes
2 cups spinach or other green (if using a green OTHER than spinach, steam it very lightly until slightly tender)
1 tbs vegan margarine
1 tbs nutritional yeast (Omnivores, if you have to you can swap the yeast for Parmesan cheese, but the yeast is worth your time finding, since it’s just so ridiculously nutrient dense)
2 tbs unsweetened almond milk
2 tsp garlic powder
salt and pepper to taste
Clean the potatoes and stab them with a fork like they’re the jerk who stood you up at the prom. “Bake” them in your microwave for 10 minutes, or until a fork goes through one pretty easily.
When they’re cool enough to handle, cut them in half.
Then scoop out the innards until they’re as empty as that useless shell of a prom date.
In a food processor or really forgiving blender, throw the potato innards, greens, margarine, “milk,” and spices and let process until combined.
Scoop the stuffing into the potato shells and place them on a baking sheet.
Broil for five to seven minutes, until the tops are just a bit brown. Don’t tell anyone that you used the microwave earlier.
That can be out secret. Promise.
Quick, easy, cheap, and yummy.
Need to get rid of greens? Make a giant tray of these for a get together, or keep them in the fridge to nuke for a quick snack.
I used spinach because it’s what was in my fridge. If you have a farm share, trust me, you will have an abundance of spinach at some point. If, however, you find yourself with collards, chard, or turnip greens no worries. Just steam them for about five minutes before hand and they’ll be just as dreamy in your potatoes.
My family loved it, including Mr. “I don’t like spinach” and Ms. “Eww! It’s green!” They asked for seconds. I was out of spinach.
Ok…I could always go get some more…