I don't usually do New Years Resolutions. I mean if it is a good idea to eat better, why not start today, rather than waiting for the calendar to catch up? But if you set a goal, and it happens to be on or about January first, why not?
So my one little goal is to eat green leafy vegetables every day. That should be easy, since we have green leafy vegetables available on the farm six months a year, and I am going to try some new varieties this year, which I hope will let us get green food in the summer. But we certainly have heaps of lettuce, spinach, kale, collards and endive available right now. I can figure the rest of the year out in June if I have to.
The challenge is to find ways to enjoy greens 365 days a year. I am figuring out interesting salads. I am trying different greens, such as kale, endive, mesclun. I am trying different toppings, such as nuts, dried fruits, fresh fruits, olives, roasted vegetables. One of the problems I have with salads is dressing. None of the regular bottled dressings are very good. There is always something slightly wrong with them. Preservatives and other artificial ingredients make it taste funny. Corn syrup, bad fats, and high levels of sodium make it unhealthy. I like to make my own dressing, but even the simplest dressing takes several minutes, and leaves dirty dishes. And if you make your own, if there are leftovers, olive oil gets weird in the refrigerator. If there aren't leftovers, you have to do it again the next day.
As far as cooking greens, I usually braise them. I saute them with garlic in olive oil, add a little liquid, and put a cover on to let them finish cooking. I can't see doing that more than once a week, though.
The other option is putting greens in other foods. Kale is really good with eggs. We either cook them a little and add eggs to scramble, or we make little nests in the cooked greens, and drop the eggs in to poach. I like greens in soup. I've discovered that putting a lettuce leaf or a kale leaf into the blender when making a smoothie works really well.
The only other trick I have is creative accounting. I am counting broccoli as a leafy green, even though we eat the stalks.