After our cooking class last week I was inspired to increase my intake of greens. I found this recipe from Nicole at Flirting with Food, Fitness and Fashion and adapted it just slightly to fit the ingredients I had in my kitchen. It may look like something you would find at the bottom of a pond but it was fabulous! So easy, delicious and super nutritious!
- 3 cloves garlic, minced
- 1/2 zucchini, sliced
- 1– 1 ½ tsp. cumin
- 1 tsp. salt
- ¼ tsp. white pepper
- 24 c. chopped greens, such as kale, spinach, swiss chard, mustard greens, packed. I used 1 bunches of kale, 1 bunches of collard greens, and a huge tub of spinach.
- 4 cups of vegetable broth
- ½ c. loosely packed cilantro
- ½ large avocado, or 1 whole small
1. Heat a large stock pot over medium-low heat until hot then add veggie stock and zucchini and garlic.
4. Add the greens gradually, you will have to add them 1 handful at a time, stirring and letting them cook down to add more. (Add spinach last as it takes the least amount of time to cook down)
6. Add the cilantro and cover, bringing to a boil, then reduce the heat to simmer while covered and cook for about 20 minutes until greens are completely soft.
7. Remove from the heat and add the avocado. With an immersion blender, food processor, or working in batches with a standard blender, blend until smooth. Adjust the seasonings if necessary, and return to simmer, 15 more minutes. Then serve!
Kaila at Healthy Helper is having a giveaway as well. Enter to win 3 boxes of Uncle Sam’s Cereal and a cookbook. Click here
I have another cooking class tomorrow so stay tuned for more awesome shtuff!