Tuesday, June 17 is Eat Your Vegetable Day.
We didn't even know such day existed. We just eat our veggies every day with great delight. When treated right, vegetables can be the extraordinary main event of your meal.
If consuming your recommended two to three cups of vegetables every day feels like a chore, you are yet to tap into the artful, enchanting and exquisite potential of the edible plant. Below, find 6 ways to beautifully rack up those servings of spring vegetables. Enjoy!
Sauteed Early Summer Greens
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 lbs tender greens such as chard, spinach, baby kale cut into bite size pieces.
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add greens and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add vinegar, salt and crushed red pepper. Toss to coat and serve immediately.