Bizzare Vegetables.

So Tim and I are on a doctor driven diet that is low in fat and moderate in carbohydrates.   It wasn’t long after we 86′ed the processed carbs that our habitual staples of string beans, broccoli, and spinach grew old, quick.   In response to this bordem we’ve jumped head first into the wide wide land of atypical veggies.  New to our stomachs (or our kitchen) in the month of February 2007:  Green Cabbage, Celeriac, Collards, Daikon,  and Swiss Chard.   

Inspired by Diet Girl, the green cabbage, daikon and celeriac met their fate in various cole slaws. I sauteed the collards and chard (separately)  in a garlic infused olive oil and a splash of fresh lemon. Not only were they delicious, but these greens pack an overwhelming amount of fiber and vitamins ( such as B1, B2, B9, C,  A) and on and on.  So, when I turned 30 I fell in love with fennel, and then grilled brussel sprouts (if you hated brussels then, given them a chance this way).  At 32, collards, swiss shard, and homemade slaw.   Next up:  Roasted beets first, then kale.