Food Focus: Spring Green

Now that spring is upon us, I can’t help but notice the sprouts of green grass, flower stems, and new leaves popping up around me here in Colorado. It’s as if the earth is waking up, and all the plants are preparing for the time when they make their first appearance. I was on vacation in Atlanta a few weeks ago, where spring had already arrived. The trees were full of purple and pink blooms, lawns bordered by plantings of daffodils and tulips, and the bees were a-buzz with their search for pollen (they didn’t have to look far, that’s for sure!). This greening of the season serves as a reminder that it’s time for us to look to green leafy veggies as our first foods of spring.

Leafy green vegetables, bitter salad greens like arugula, endive, and dandelion, broccoli, cabbage, brussels sprouts, onions and garlic are all healing to the body after the long winter months, bringing fresh life and light into the body. Spring is a time of renewal, eating lighter foods than the heavy and rich foods eaten during winter, foods that we craved to keep us warm. Look at the foods you are eating and consider consciously experimenting with adding more vegetables to your diet in the spring. So many Americans are on autopilot when it comes to the foods they eat, cooking from a repertoire of a dozen or so dishes year in and year out. I am certainly guilty of that! Take a clue from nature: now is the time for change and to eat with the seasons. And check out the recipe that incorporates the pungent and bitter flavors of blue cheese with spring-healing broccoli.

Baked Kale Chips

Why make chips out of leafy green vegetables, when potatoes do a stellar job at this?  Because they are so tasty and full of nutrients!  This recipe is adapted from several sources online.  Experiment to find the flavors that work for you!

1 bunch kale (Lacinato kale is great but the curlier varieties do fine as well)
1 tablespoon olive oil or coconut oil or both
Sea salt, to taste (start with a 1/2 tsp)
Optional tasty additions: rosemary, thyme, sesame seeds, cayenne pepper (for a kick!), garlic powder

Preheat oven to 300°F. Rinse and dry the kale (a salad spinner helps this process). Remove the tough stems and larger center ribs of the leaves. Tear or cut into bite-sized pieces and place in large bowl.  Add oil and salt and optional spices, and massage the oil onto the leaves so they are well-coated.  Place leaves in a single layer on a large baking sheet (you may need more than one baking sheet for this). Bake for 20 minutes or until leaves are crisp. Allow sheet to cool on a cooling rack.