Thursday, January 24, 2013
This is winter's answer to the green smoothie:
The beauty is that you can use the greens you have on hand, and it's a great way to use up veggies that aren't quite at their freshest anymore. I made a big pot of it Sunday night using a bunch of kale, a bunch of chard (with stems) a few handfulls of spinach and a handful of parsley. It is SOOO good, I've had it at breakfast, lunch and dinner. Next time I will try caramelizing a few cloves of garlic along with the onions.