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We love watercress on sandwiches made with buttered bread.
Watercress is...awesome...in an Asian-style soup!
Just bring some chicken broth to a boil, add a bit of chopped ginger and some thin slices/shreds of lean pork.
Simmer for a few minutes, turn off the heat, add a goodly amount of watercress plus some thinly-sliced scallions, and cover the pot for a couple of minutes in order to "wilt" the greens just a bit.
In just a few minutes, the result is a very healthy, incredibly tasty soup that is also very light--for a first course, or for those nights when you don't want to eat a lot. If your dinner guests have adult-like taste preferences, they will love it.
Skip the iceberg lettuce get spinach and make a yummy salad. Put some green peppers on it and some broccoli and some other vegetables you like. A salad should be able to fill you up and is generally pretty cheap. Stay way from packaged vegetables by the time they package it and cook it, it looses almost all nutritional value.
Skip the iceberg lettuce get spinach and make a yummy salad. Put some green peppers on it and some broccoli and some other vegetables you like. A salad should be able to fill you up and is generally pretty cheap. Stay way from packaged vegetables by the time they package it and cook it, it looses almost all nutritional value.
The only thing wrong with your idea; spinach is so much more expensive than lettuce. We do eat it a lot, but for someone really watching their pennies, it can be pricy. As for packaged veggies, this isn't totally true, they lose their nutritional value. The secret is not over cooking them. at least from what I have read, they are not as lacking in value as once thought.
I don't buy celery any more, after finding out that it's pretty worthless nutritionally. But as I recall, it lasts quite a long time. Maybe you just need to buy smaller amounts of things so they don't spoil. Also, in a pinch, you can keep things like frozen spinach around. For me, my green vegetables are less likely to be leafy.
I use celery for a filler in tuna salad. Makes me feel fuller and like I ate more than I actually did. I am not too fond of the flavor/texture either, but try to use it as much as possible anyway.
If you have nasturtiums in the garden, the leaves have a similar bite and are great on sandwiches.
When we moved to Dixie, nasturtiums were much easier to find here than watercress, so I've been eating nasturtiums for quite some time.
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