It’s spring, and nothing says spring like a bright green dinner.
If it were up to me (and it is somewhat puzzling that it is not, considering the fact that I do all the cooking around here), every dinner I served would include these greens. Lightly garlicky, slightly bitter, and mildly sweet with just a flash of spice, these are the greens that I turn to when I want to whip up something to accompany a basic meal of protein + carbohydrates. Unfortunately, since many of my house’s food choices are not left entirely up to me, I don’t get to eat these greens all that often. I could try and be polite about this, but there’s just no skirting the issue. My kid, he hates leafy greens.
Many years ago, I was sitting in a Thai restaurant with my husband, pre-child years. We were watching a family of four, two parents, two children, eat their dinner, and I was pleased…
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