Lisa WilsonLisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.
Lisa Wilson: Hi, I am Lisa Wilson with Nourished. We are in the kitchen preparing root vegetables today and I really wanted to show you this dish because I really want to show you exactly how easy it is to prepare greens. Greens are one of the most missing ingredients in today's modern diet.
So, what we are going to do is, start with a little olive oil in a warm pan. If you keep these three ingredients on hand, you can make any green taste delicious. I make these all the time for my family. We are just going to let that oil work a little bit. Let it warm up. To that, we are going to start to add the onions and we will cook them for few minutes until they are translucent. I like these onions in nice long strips because I really love the way onions taste in any dish. But if you like them diced, go ahead and do them diced. If you like more, prepare more, this is one-half of one sweet onion. So, we are just going to put those in the pan, you can hear them starting to pop and sizzle already and the smell of onions and garlic in the house smells absolutely delicious. Go ahead and start to stir.
This dish we are working on can be done with almost any green. You can choose a nice Kale, a Bok Choy, a Chard, go to the grocery store, pick almost anyone of your favorite greens and that will taste delicious with just a little olive oil, sweet onion and garlic. That's all you need.
Now, I am going to go ahead and put the garlic in. Into the pan, our onions are starting to become translucent. You want to add the garlic for a minute or so right here and the next we are going to do is add the stem of our beet. I went ahead and cut them up already but you can see they are pretty dense, so, they are going to take a little while to cook. So, we put them in next. Go ahead and give it a stir, now you want this to burn. So, I am going to go ahead and add a little water to my pan. Now, we are going to let those cook for about 10 to 15 minutes before we add the greens. So, we are just going to go ahead and place the lid and let that work and then last we'll come over and put our greens and we will cook them for about two or three minutes. Just let them wilt down and then it will be ready to serve. It's been about ten minutes we are going to check in on our Beet tops, see how they are coming, oh, look at that, okay, they are nice and tender.
So, this is a point where we would add the greens and we you see how this really makes a full pan. Actually, it's going to really wilt down. So, probably will be somewhere, depending on how much you like to eat between two and four servings. When it's all wilted down, an I know it looks a lot right now. Then you put the lid back on for just a couple of minutes. Actually before I do that, I want to give it a stir to start the process of wilting, so, I want some of that hot right up there and top up some of that, the raw, isn't that pretty, little more, over here in the back, good.
Now, we have kind of mixed it all together and put my lit back on and all we have to do is wait two or three minutes and we will check back. It's been about three minutes. I think our Beet Tops are ready. So let's check. Oh, perfect. See that's all wilted down. All those onions and garlic. It looks beautiful.
So, what we are going to do, it's ready to serve. Going to serve this one hot. Go ahead and put it on a plate. Now, this will be really nice with some roast on the side. Honestly, greens you can eat for breakfast, lunch or dinner. I know, it's sounds kind of funny to eat greens for breakfast. It took me a long time to adopt that idea. But this with a nice egg or two over easy really keeps you even throughout the day. It stabilizes your blood sugar. It improves your mood. It just a really great start for the day. So, I like to start my day with greens.
Now, once they are on the plate, what you can do is top them again with a little bit of sea salt and they are ready to eat. So, they are still very hot so I have to be careful. But I'm going to give them a try, let me see how they are. Hmm delicious.
This is such a great way to start your day, but even if you can't do greens for breakfast, go ahead and give it a try for lunch or for dinner.
Thank you so much for doing root vegetables with me today. Hope you get some of them to try.