Easy greenies

One of the healthiest spring veggies to incorporate into your diet is greens. They’re fresh and lush this time of year, so check out our story in today’s LENS, then try these recipes.


Sesame Roasted Broccoli


• 1 pound broccoli florets (or broccolini)

• 1 tablespoon olive oil

• 3/4 tablespoon sesame oil

• Salt and pepper to taste

• 1 teaspoon sesame seeds

• 1/4 teaspoon red pepper flakes


Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Toss the broccoli with the olive and sesame oils and season with salt and pepper.

Spread in a single layer on prepared pan and roast for four to five minutes, until the broccoli starts to turn golden brown on the florets.

Remove from oven and toss with sesame seeds and red pepper flakes. Season to taste with salt and pepper.

Makes four servings.

Source: Nancy Maslonka, executive chef at Medical City Dallas Hospital and Medical City Children’s Hospital


Kale Chips


• 6 cups fresh kale

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt


Preheat oven to 400 degrees. Spray a baking sheet with olive oil.

Wash and cut kale into 2- to 3-inch pieces.

Spread kale out on prepared baking sheet in a single layer.

Mist the kale with olive oil spray and lightly sprinkle with salt.

Bake for 10 minutes, or until edges are crisp and begin to turn brown. Be careful not to burn.

Makes six servings.

Source: Amber Odom, registered and licensed dietitian at Cooper Clinic in Dallas


Spinach Smoothie Surprise


• 1/4 whole fresh pineapple (cored and peeled)

• 2 whole carrots (each 5.5 inches long or 1.8 ounces)

• 2 stalks celery (each 7 inches long or 1.4 ounces)

• 2 small apples (about 5.4-ounces each, any type, unpeeled, stem and seeds removed)

• 3 cups fresh spinach (loosely packed)

• 1/4 cilantro bunch


Put all ingredients in a juicer. (The sweetness of the fruit hides the spinach flavor, so it’s easier to get the nutritional benefits even if you don’t care for the flavor of spinach.)

Makes two servings.

Source: Tom Shroeder, executive chef at Baylor University Medical Center

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    Kory Hansen

    Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks ... Read Full
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