I recently took a vegetable tray to a church function instead of my usual plate of goodies. I know…gasp! What is to become of me. Who knew what a stir it would cause. Any of you recognize this little veggie? Everyone kept asking me what it was and seemed even more confused when I told them.
It is usually in the part of the grocery store with all the less popular vegetables. Broccoli, asparagus, potatoes, all get their spotlight out in front but these stay tucked in the corner with turnips, rutabagas, beets, etc. If you are still clueless, I will just give you the answer. It’s a jicama! Pronounced Hick-a-ma, and though people were leery to try it, everyone that did liked it. It was one of the random foods that we got well acquainted with during Aaron’s cleanse and I just wanted to post about it to encourage all of you to give it a chance.
Just peel it, cut it into matchsticks, and dip it in hummus or ranch or whatever your favorite is. Or toss it on salads and it will add a nice sweet crunch with minimal calories. Honestly I even just love it plain for a nighttime snack when I don’t want to eat too much before bed. Of course there are real recipes you could try it with, but so far that’s all I have done and I’ve loved it. I’ll report back when I take it to the next level. Or you could.
Speaking of parsnips, this is another vegetable you should add into your rotation. You can use them in place of potatoes for a similar consistency with a sweeter taste but fewer carbs and calories. They are terrific mashed, as oven baked fries, or roasted as a medley with some other neglected vegetables.
The last lucky vegetable for today’s spotlight is Collard Greens. Even though I am from the South, I can’t say that I have eaten too many of these in my day. Of course, Aaron says Texas is not really the South, so maybe that is why. I also can’t say that I love these straight up like I do the last two veggies, but since they are REALLY good for you and this recipe below, from Aaron’s cleanse, took the bitterness out of them and made them yummy, I thought I would share.
What are your favorite random veggies? Or favorite random ways to cook “normal” veggies?
Coconut Collard Greens
- 1½ tsp. extra-virgin olive oil
- ¼ medium onion, diced
- ½ bunch collard greens, stems removed, cut into ½-inch strips
- ¼ cup coconut milk
- 1 dash Himalayan salt (to taste; optional)
Directions
- Heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, 8 to 10 minutes, or until golden brown and very soft.
- Add collard greens and coconut milk; cook, stirring frequently, for 10 minutes, or until greens are very tender.
- Add salt (if desired)
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