Leeks and Greens

Leeks are a wonderful prebiotic food, providing fibre that feeds a healthy gut microbiome. And we can never get enough green leafy veggies!

Ingredients

• 2 leeks, most of the tough upper green part discarded

• 1 pound sliced green leafy vegetables, such as kale, Swiss chard, spinach, turnip tops or cabbage

• Olive oil, salt and pepper

• Dash of fresh lemon juice

Directions

1. Clean the leeks and slice them lengthwise and fan out the layers. You may find some dirt lurking between the layers so rinse this out under cold running water.

2. Slice the clean leeks crosswise as thinly as you can.

3. Add a tablespoon of olive oil to a deep sauté pan.

4. Cook the leeks until soft and fragrant.

5. Add all your shredded greens, stir well, and put a lid on your pan.

6. Let the vegetables steam for about five minutes under the lid.

7. Drizzle over some lemon juice (or apple cider vinegar) and add salt and pepper to taste.

This makes a great side dish for any meal. Leftover greens can be the base for a green shakshuka.

Shakshuka is an Israeli dish of cooked tomato, peppers and eggs.

Here’s how to make green shakshuka:

1. Make several depressions in the cooked greens in your pan.

2. Break one egg into each depression.

3. Sprinkle with salt.

4. Put the lid back on and let the eggs poach in the green juices for 3 minutes.

This makes a high protein, high veggie content breakfast, lunch or dinner! We like it for dinner when we get home late and want a healthy meal that we can pull together quickly. We sometimes use frozen shredded greens as a shortcut!