I spend much of those dark cold months eating like an eastern European serf...lots of potatoes with the odd carrot thrown in. I treat myself here and there with some butter lettuce and a piquant vinaigrette. You can imagine that come springtime my body is screaming for some serious green.
But unfortunately, while my body is screaming the greenmarket is not yet providing much relief. So I was forced to pick up something quite unfamiliar the other day to sate my craving.
Unfamiliar to you as well? Chickweed my darlings, chickweed. As I stood a the Paffenroth booth mulling over the purchase a woman came up next me to and whispered "It reduces you". Done. I could use some reducing as swimsuit season starts to creep up on me.
Inspired by Jen's fabulously healthy (and admirably green flecked) breakfasts over at Simply Breakfast, I began by mixing my new leafy green into an omelette on Sunday. Tasted just like a fresh, grassy version of spinach. I adored it.
As the week began I integrated it, sauteed, into my daily poached egg.
By 7:30 a.m. I had already fulfilled at least one of my veggie servings for the day. Then it is onto the braised collard greens I've been eating at lunch. Delicious. And oh so green.