How many times did you hear this as a kid? Tedious – I know. Boiled to within moments of turning into an unrecognizable form. Ever found something lurking up the back of the fridge you just weren’t sure what it was?
When you have greens only metres from your door or picked within hours of reaching you – you know on some deep level these greens deserve respect. You need to enjoy their vibrancy – happy food.
There are a number of places to find the nutritional composition of why – but my eyes glaze over as I try to understand the composition breakdown of greens – I’m not scientifically minded and I like my food being food – not only because of what it can give me – but because of what it represents, it connects me back to place. Back to my backyard, to the sunshine and the watering and the incredible party trick of actually making the meal happen. These greens are seasonal, abundant, a whole food unto themselves and don’t need anything fancy.
Time and energy has been invested in making sure these greens reach their verdant potential. The average lettuce can take around 8 weeks to grow – carrots several months, shallots just are and beetroot – go top and tail into the meal. When you know the energy invested into their growth, you certainly don’t want to waste anything.
Carrot tops are totally edible – they can go into a sauce, stir fried as a veg, chopped into a salad. Beetroot tops can be used as a spinach substitute. Flash in the pan with a little olive oil, pinch of salt and lemon juice. Stalks of rainbow chard – just chop finely and throw into the stirfry. Respect your veg and munch away!