Cooking with greens: new ways to eat leafy vegetables

CHICOPEE, Mass. (Mass Appeal) – Are you bored with the same old salad? Cathie Cappa, Owner and Chef of Auntie Cathie’s Kitchen in West Springfield, shows us how to cook with leafy greens for a new take on an old staple.BLT SaladIngredients:

1 head of romaine halved (keep core intact)

Crispy chopped thick cut bacon

Diced tomatoes

Red onion rings

Gorgonzola cheese

Ranch dressingDirections:

Grill romaine for a few minutes on each side until you get char marks.

Place on serving dish, and top with bacon, tomatoes, onions, cheese, and dressing.Wilted Greens & Chicken Soup

Web Exclusive RecipeIngredients:

Carrots

Celery

Onions

Olive oil

Mixed greens

1 cup diced potatoes (cooked)

1 cup frozen peas

1 cup diced cooked chicken

Chicken stockDirections:

Dice the carrots, celery, and onions and sauté in olive oil.

When tender, add in mixed greens and sauté until wilted.

Add potatoes, peas, and chicken.

Cover with stock.