Resolutions

One of my good friends announced in a public church meeting that his New Year's Resolution for the family was to eat "more greens". I have thought on this and realized that we should all eat more healthy and then today while reading one of my favorite advice columns SHE SAID we need to eat "more greens." Is someone trying to tell me something...WOW what a coincidence. Well for the benefit of the K----- Family, (since they are currently trying to teach J---- that green skittles don't count....I quote the flylady and give her description of greens and even a recipe that I hope to watch the K----- boys (and their DAD)eat for Sunday Dinner next week...........(but not me, cause my resolution is to drink more PEPSI)
QUOTE QUOTE QUOTE
Every New Year's, we in the South, eat a proper portion of greens and
black eyed peas to insure that our new year will be filled with
prosperity and luck. I had mine on New Year's Day, but I promise you,
I'll be eating them all year long. Not only are they as healthy as all
get out, they're also cheap eats, yay!

If you don't live in the South, you might not know what greens are—
collards, turnip greens, kale, mustard greens, creasy greens. If all
of this sounds like Greek to you, listen up. There's a fully
nutritious, taste treat waiting for you in the produce section of your
grocery store!

Some foods just happen to be more nutritionally dense than other
foods—greens are such a food. Take Iceberg lettuce for
example—please. This stuff is essentially water and not much more
nutritionally speaking. There are much better options.

The key is the color. Dark, green leafy stuff always packs more of a
nutritional punch than the wimpy, light green stuff.

And a perfect example of that is Greens, capital G. These
nutrient-dense, leafy friends are packed with A and C vitamins and
also supply a good amount of (surprise!) calcium to the body. And one
of the best things about these veggies is they're cheap—maybe 39 cents
a pound (or so—depending where you live). If you're itching to
garden, growing any of these greens is easy and rewarding—they grow
like weeds! The bonus with the turnip greens is the turnip on the end
of the green. Turnips are delicious in a variety of ways: soups,
stews and even sliced thin in salads!

So go to the produce section of your favorite grocery store and start
perusing the stuff caterers and restaurants more often than not use
for garnish. Pick up some kale and give it a try. You'll love it!

Here is a very simple, introductory recipe for beginning greens
eaters—enjoy!

Braised Great Garlicky Greens
Servings about 4

1 bunch collard greens -- deribbed, chopped
turnip greens
creasy greens
kale
1-2 tablespoons olive oil
1-2 cloves garlic, pressed or chopped fine
Salt and pepper to taste

Wash well, derib the big ones like collards and kale. In a skillet,
heat the olive oil over a medium high heat and sauté the garlic till
tender, but don't let it brown. Add the greens and keep stirring till
they are nice and bright green. Now add about an inch of water to the
bottom of the skillet, cover, and simmer till tender. It may take
awhile on the collards, the others watch and add a little more water
if necessary. Stick a fork in to test for tenderness. Salt and
pepper to taste, then serve with rice wine vinegar on the side (that's
how I love `em!). Completely delicious and highly nutritious.

Who thinks the K----- Dad will yak just reading this?????????