Thank heaven, there are far more options, when it comes to green, leafy vegetables than iceberg lettuce! Here is an idea that I hope will inspire you to branch out and try something new.
It is amazing how much our bodies need these dark, nutrient rich plants. The last time I made chard with this homemade dressing, I was surprised at how hungry my body was for greens! They were gone in about two minutes.
Steaming big leafy vegetables is very simple and takes almost no time at all. And of course, I hope you’ll find them to be tasty too! Try this dressing on mustard greens or kale or beet greens, or whatever you can find.
Wash and then tear 5-6 chard (or other greens) into 2″ pieces, removing center stems if you want to. (They can be tough to chew, but have that great color, so you can remove them before steaming or keep them and cut them off with your fork if they’re too tough to eat!)
Steam 2-3 minutes, drain and toss with enough vinaigrette to coat leaves (maybe 1/4 of this dressing recipe).
Use the rest of the dressing on salad or use for a dipping sauce on fresh bread or make more chard tomorrow!
1/2 cup olive oil
1/8 cup balsamic vinegar
1 tsp coconut sugar
1/2 tsp granulated garlic
salt and pepper to taste