Frozen Greens Provide an Inexpensive Nutritious Base for Hot Winter Meals

For those of us who like to eat cook and eat fresh green vegetables, the winter months can be both disappointing and expensive. Faced with the prospect of buying droopy bunches of overpriced and wilted produce we often give up dark green vegetables altogether. Believing for years only fresh vegetables had any nutritive value, I ate far fewer vitamin rich vegetables during the winter. That is, until recently when I learned that frozen vegetables are a fully healthy alternative.

As noted on the Health Castle Web site (http://www.healthcastle.com/veggies_fresh_frozen.shtml): "In 1998, the Food & Drug Administration (FDA) confirmed that frozen fruits and vegetables provide the same essential nutrients and health benefits as fresh. It's no wonder. Frozen fruits and vegetables are nothing more than fresh fruits and vegetables that have been blanched (cooked for a short time in boiling water or steamed) and frozen within hours of being picked. Further, frozen fruits and vegetables are processed at their peak in terms of freshness and nutrition."

It was with this new understanding of the healthfulness of frozen vegetables that I discovered the remarkable utility of frozen greens: collard greens, mustard greens, and beet greens, all of which I found at my local supermarket.

These greens sell for one to two dollars per bag. Thus, with a freezer full of frozen greens, I am able to have all the vitamins and minerals that come from leafy dark green vegetables and to make any number of very inexpensive, nutritious and hot dishes.

Of the many dishes one can make from greens, the fastest and most nutritious start with some simple methods and ingredients: One simply sautés onion and garlic in some extra virgin olive oil, add the frozen greens and sauté till they are heated. At this point one can cook in many directions. For a greens, beans and cheese casserole- add sliced canned mushrooms, a can of drained and rinsed Canellini beans (Great Northern beans or any white bean will do) and an handful of shredded cheddar cheese. Mix while hot. Some crumbled bacon adds some extra zest.

For a wonderful steaming pot of soup, and for a great vegetarian and vegan dish, omit the cheese, add water, chopped parsnips and or carrots to the sautéed greens and simmer. Add salt and garlic powder to taste. You can also include herbs such as parsley, dill, and or chopped ginger root to the original sautéed mix before adding water. Then add drained, cubes or strips of firm Tofu shortly before serving.

Meat eaters can add chunks of cooked chicken, shredded beef or shrimp for three flavorful hot steaming winter soups.

These soups can be cooked to perfection for about less than twenty minutes. However, as your soup simmers down, you can add more water as long as you continue to season to taste. The rich taste of the greens and other ingredients will keep adding flavor. This pot will keep in the refrigerator and allow you several days of good hot meals.

The above dishes (perhaps with the exception of the shrimp variation) can cost no more that three to five dollars and will feed aproximately three adults. You will be amazed at how inexpensive it is to prepare a huge pot of hot nutritious food from a single bag of frozen greens.