As I am always looking for new “greens” recipe, this caught my eye and I thought you might enjoy it, too. It is a recipe from Chef Alex of “Super Size Me” fame. Her web site is Healthy Chef Alex.

This is a really interesting recipe! I got it from Whole Foods, and I didn’t serve it over anything (like suggested at the end), just ate it as is, and it was pretty good! I did add more veggies than they suggest–I upped the 1/2 cups to 1 cup for each one listed (onion through celery), which made it a little more substantial since I didn’t put it over a starch/grain.

6 baby eggplants
1 large onion, quartered and thinly sliced…

4 cups greens (Beet, Kale or Mustard), chopped
toasted sesame oil – 1 tsp is plenty…

1 small head garlic
gomasio (sesame seed & salt mixture)…

1 large onion, thinly sliced
1 yellow or orange bell pepper, thinly sliced…

2 apples, peeled, cored, and diced
3 ripe pears, peeled and diced …

1 head cauliflower
1/8 cup soymilk…

Meaty mushrooms and tender green beans stand in for beef in this creamy Eastern European classic. Serve over wide noodles. – Robin Robertson

Eat your greens! This recipe makes it easy.

2 cups cooked white beans OR 1 – 19 oz. can white beans, rinsed and drained (navy works nicely)
1/4 cup water…

1-1/2 pounds small (about 6 inches) zucchini
4 cloves garlic, peeled and minced…

Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.

2 cups sliced red onion
1 garlic clove, sliced …

This is such a sugar pink colour, it glows! But don’t mess with the sweet sugary vixen lurking at the bottom of this drink — she might just turn around and bite you!