Let's take a moment and forget there's a big game coming up on Sunday. Let's forget—temporarily—about thewings, thenachos, thedips, and all those other football foods.
Instead, let's talk about greens. Because in the lead-up to Sunday, it's exactly what we need.
MONDAY: BROCCOLI SOUP
The combination of hearty greens and creamy coconut makes this light soup a feel-good weeknight option. The topping of crispy shallots add an extra layer of flavor and crunch.
TUESDAY: SHRIMP AND ESCAROLE SALAD
Ever make a warm salad, only to have the greens completely shrivel to nothingness when sautéed? That doesn't happen with escarole, which makes it a great choice for pairing with cooked shrimp for a quick, weeknight entrée salad.
WEDNESDAY: KIMCHI COLLARD GREENS
Yes, you're eating your greens. But with bits of slab bacon, they'resmokygreens.
THURSDAY: SPICY SOUP
Looking to make chicken noodle soup a little greener? Add mustard greens—or chopped kale, spinach, collards, or chard—before adding the noodles and simmer until the greens are tender.
FRIDAY: KALE SALAD 2.0
Plain old kale salad gets jazzed up with partners-in-crime (Brussels sprouts), apples, and hazelnuts. Sweet, crunchy, and green—a.k.a. the perfect way to head into a gluttonous weekend.
