November Recipe: Go Green Saute

Go green with this saute! Dark leafy greens grow all year round in California, but grow best in cold weather. Now is the perfect time to use these greens in your favorite dishes to make your meals healthier for your body.

Examples of greens include:
- Collard greens
- Swiss chard
- Spinach
- Kale

Remember, the greener the leaf, the healthier it is.

After all, green fruits and vegetables help your eyes, bones, and teeth! What other green fruits and vegetables can you think of?

Greens have so many important vitamins and minerals that help our body, including Vitamin A which helps your eyes today (and tonight!), maintains smooth skin, and to fights off cancer!

For this recipe, think like a chef! What else can you add these sauteed greens to?

INGREDIENTS:
1 bunch Rainbow chard or kale
1/2 pound fresh Spinach
1/2 pound (8 ounces) rainbow pasta twists
2 cloves garlic
1/4 pound queso fresco or parmesan cheese
Olive oil
1 lemon
Salt and pepper to taste

Optional:
Cooked brown rice or pasta


EQUIPMENT:
Colander
Large pot with lid
Large cooking spoon or tongs

Directions:
1. Rinse rainbow chard and spinach in water.
2. Rip leaves into small pieces.
3. Ask an adult to chop garlic into small, tiny pieces.
4. Have adult turn on medium-high heat and heat olive oil. Add garlic and stir.
5. Add the torn leaves to the pot and stir. Lower heat and cover for 2 minutes or until greens turn bright green. Add a dash of salt and pepper. Remove from heat and take off lid.
6. Mix greens with pasta.
7. Squeeze juice of 1 lemon and crumble cheese into pasta.
8. Enjoy!