Today on Indy Style, Chef Wendell says, “THINK GREEN!” Just like we were not born to hate each other, Chef Wendell says we’re not born to hate green veggies! He says it’s unfortunate since greens are the No. 1 food you can eat regularly to help improve your health!
So, why come over to the green side?
Low calorie Greens are convenient, essentially non-caloric, nutrient-dense source of hard to obtain minerals, like magnesium, calcium, folate, K, potassium, manganese and protein.
PROTEIN? Yes, protein.
• 1 cup of raw broccoli will give you nearly 3 grams of protein
• A relatively high percentage of kale’s calories come from protein
Health Benefits of Spinach:
– Anti-inflammatory /antioxidant
– Lutein and zeaxanthin: Protect the eyes against cataracts and age-related macular degeneration
– Vitamin K: Ensures a healthy nervous system and brain function, healthy bones (1000% of the RDA of vitamin K in each full cup of spinach!)
– Vitamin A: vitamin C
– beta-carotene, manganese, zinc and selenium
Inspired by “Food Network Kitchen”
Yield: 4 servings
16 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes, or more to taste
12 cups torn winter greens, such as kale, spinach, chard, escarole or mustard greens (about 2 1/2 pounds)
12 ounces farfalle
1/4 cup grated pecorino Romano cheese
• Bring a pot of salted water to a boil. Cook and drain pasta according to instructions and drain.
• Meanwhile, saute’ the garlic in the olive oil in a large skillet over medium heat, stirring occasionally, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.)
• Add onions and red pepper flakes to the oil in the pan; cook, stirring about 2 minutes.
• Season with 1 1/2 teaspoons salt.
• When the onions are soft, add the greens and cook, until just tender, about 2 minutes.
• Add pasta then the cheese and gently toss.
Top with the garlic chips.
To learn more, visit www.chefwendell.com.