Dark green, leafy vegetables are known for their high nutritional value. They're full of anti-oxidants, iron, calcium and vitamin C and more. Don't worry, they're delicious! Even the most expensive restaurants use greens for their rich color and flavor as well as nutritional content.
Here's an easy recipe that can be used all year long. In the winter time use canned, diced tomatoes and in the summer you can chop your own fresh tomatoes.
Greens with Tomatoes:
1 bunch greens (any variety of kale or chard)
2-3 ripe tomatoes or 1 can diced tomatoes
2-4 garlic cloves, thinly sliced
Place all ingredients in a deep frying pan on the stove. Set on medium heat. You may need to add 1/4 cup water to the pan (or less) if using fresh tomatoes. Canned tomatoes come with their own juice. Cover the pan and allow to steam for a few minutes. Stir from time to time so the greens are cooked equally.
Serve this with a simple pasta topped with olive oil, your favorite herb (oregano, rosemary, thyme, etc.) and some vegetables tossed in.
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