Spring brings along with it some of our favorite green veggies — asparagus, artichokes, fava beans, the list goes on! But amid the bounty showing up at your farmers market these days, don't overlook some of the lesser known greens of Spring. Read on for five green underdogs you've got to get your hands on, stat!
After several consecutive weeks of too much celebrating, I'm trying to focus on eating healthful, clean meals. Tonight, I'm taking advantage of salmon left over from last night's dinner and pulling together a light, Cajun-inspired dinner that'll be ready in twenty minutes.
Blackened fish is so easy that even my kitchen-averse boyfriend is able to make it. The key to the dish's healthy flavor is not too much oil and lots of Cajun seasoning, a dynamic mix of seasonings such as salt, garlic, cayenne, chili powder, onion, and paprika. Fill up by pairing the sautéed broccoli with some roasted potatoes.
For a healthy yet satisfying supper tonight, read more.
Broccoli rabe
Also known as broccoli raab, broccoletti, and rapini, this cabbage relative has small florets with leaves that resemble those of kale. Known for its bitter flavor, broccoli rabe is often blanched to tone down the bitterness, then sautéed with garlic and olive oil or lemon and red pepper flakes and mixed into pastas, pizzas, and other dishes. It is common in southern Italian cuisine and has gained popularity in restaurants across the US.
