Wednesday, November 18, 2009
For dinner last night, I had leftovers - sauteed spinach and mushrooms wrapped in a whole wheat tortilla and leftover roasted cauliflower and carrots. I love spinach, but it's probably the only green I eat and not really that often. Essentially, if its leafy-greens-in-a-bag (spinach, iceburg, romaine), I'll buy it every once in a while. Then it usually goes bad before I get it all eaten. I know that kale is a super-green I should be eating, but I don't like it. I've tried it twice (once steamed, once sauteed), and it was just too bitter for my tastes.
When I step back and try to evaluate my veggie intake, it centers on the red/orange spokes of the color wheel - pumpkin, squash (winter and summer varieties), tomatoes, red bell peppers. For green, I'll defrost some frozen broccoli or green beans. But no matter how good it is for me, leafy greens are few and far between on my plate.