Green Smoothie (Orange, ginger, banana, spinach, lemon, kefir)
A refreshing green smoothie, perfect for breakfast or a midday pick-me-up!
2 oranges, peeled
1 thumb-sized knob of ginger
1 large banana, frozen*
1 handful spinach
1/2 lemon, peeled
1/2 cup plain kefir or yogurt
Combine all ingredients in a blender and blend until smooth.
*You can dice your banana the night before and freeze it in a Ziplock bag, you can also freeze multiple bananas at one time, but put them in separate bags so they don't freeze into a huge lump. If you use an unfrozen banana you can add 1/2-1 cup of ice to make it colder.
Dandelion Greens with a Kick
Dandelion greens are one of my favorite bitters! They are not for everyone, but I enjoy their unique flavor. I decided to try them sautéed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
½ onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
Sprinkle greens with Parmesan cheese to serve.