spinach – The Answer is Always Pork

green smoothie

We’ve been having smoothies for breakfast everyday for a while now and have been tweaking this recipe along the way. It started out as an attempt to sneak more leafy greens into my diet, but Jordan and I both got hooked. It’s a great way to start the day—fresh and full of fruits and veggies. We use one of those infomercial-famous Magic Bullet blenders, which was my dad’s parting gift when I moved out of the house, so this recipe for a single serving.

Like all smoothie recipes, this recipe is flexible. If you’re missing an ingredient, swap it for something else in your crisper. Also, if you’ve got a winning smoothie recipe, please let us know. We’ve been enjoying this one for about a month straight, but I expect we’ll hit a wall with it eventually.

Green Smoothie
1 banana
2 – 3 tablespoons of frozen pineapple tidbits
2 – 3 tablespoons plain greek yogurt
1/2 cup fresh spinach (or as much as you can cram into the remaining space in the blender)
1/4 cup orange juice
1/4 cup coconut water

Combine ingredients in a blender and blend until smooth. Though the Magic Bullet infomercial claims it will make a fruit smoothie in miraculous 5 seconds, mine usually takes about a minute.

-Emily

garlic confit, the key to sautéed greens

This right here is how to make any leafy green more palatable. Before garlic confit, I was a very reluctant eater of cooked leafy greens. I’d pretty much avoided them since childhood—terrifying brick of spinach microwaved directly from the freezer, anyone?—and only occasionally ate them as an adult because I know they’re good for me. But since our discovery of garlic confit, I’ll happily eat them alongside any main course.

Garlic confit has all the delicious flavor of garlic without the harsh bite. It’s ridiculously easy to make and delicious in pretty much anything – vegetables, pasta, mashed potatoes, spread on bread. Do yourself a favor, make a big batch, keep it in your fridge and bust it out anytime you’ve got a bunch of kale, spinach, chard, or mustard greens languishing. Because of our CSA, we usually have several bunches of greens on hand and make this once or twice a week.

Garlic Confit, from Ad Hoc at Home
2 heads of garlic, peeled
1 cup flavorless oil, like grapeseed or safflower

Peel the cloves of garlic and put them in a small saucepan. Cover completely with oil, about 1 cup. Turn the heat on to very low and let the garlic simmer for 30 minutes to 1 hour, depending on the size of the cloves. When the cloves are soft, it’s done. Pour garlic and garlic oil into a glass jar and store in the fridge.

Sauteed Greens with Garlic Confit
4 cups leafy greens and stems (this will cook down significantly)
several cloves of garlic confit and its oil
salt and pepper
1/2 lemon, juiced

Put several cloves of garlic and some of the oil in a large saute pan. Turn the heat to medium. Add your greens and let the begin to wilt, about 2 minutes. Once they’ve released some of their water and shrunken some, use tongs to stir them around. Cook another 2 minutes and turn the heat off. Season well with salt and pepper, finish with a squeeze of lemon.

-Emily