Gimme a G! Gimme a K! Gimme an L!

When it comes to healthy eating, there’s no shortage of options. We’re working our way through the alphabet, calling out some of the standouts, in this case, starting with the letters “G,” “K,” and “L.” This lineup of produce picks delivers big flavor and major health benefits, including anti-inflammatory properties and some disease protection. Find them in your local produce section and try the simple preparations we’ve provided or a popular recipe.
 

Green Beans

Look for: Bright green, crisp and firm.
Store: Refrigerate for 3-5 days in a loosely sealed plastic bag.
Preparations: Roasted, sauteed, steamed, boiled or grilled.

Steamed Green Beans

1. Set a steamer basket insert into a saucepan. Fill with water to a level just below the steamer.
2. Bring water to a boil.
3. Add green beans, steam to desired degree of tenderness, or about 5 minutes.

What others are doing with green beans

We rounded up some appetizing options from food bloggers, including:  

Garlic Parmesan Roasted Green Beans
by eatwell101

Green Beans Gremolata
by barefoot contessa

Green Beans with Caramelized Onions
by skinnytaste
 

Kale

Look for: Green, crisp leaves.
Store: Refrigerate for 3-5 days in a loosely sealed plastic bag.
Preparations: Roasted, sautéed, steamed, raw in salads or smoothies.

Simple Sautéed Kale

1. Remove stems from 1 large bunch of kale, and coarsely chop. Heat 2 tablespoons of olive oil in a skillet.
2. Add 1/2 cup water and kale.
3. Raise heat to high, cover and cook for 5 min. or until water is mostly evaporated.
4. Season with salt, pepper, or garlic to taste.

What others are doing with kale

We rounded up some appetizing options from food bloggers, including:  

The Most Awesome Sauteed Kale
by My Nourished Home

Potato Kale Soup
by Vegan Cocotte

Garlicky Kale with White Beans and Lemon
by She Likes Food

Easy Kale Pesto
by mad about food

Cranberry Kale Quinoa Salad with Candied Pecans
by peas and crayons
 

Lentils

Store: Dry lentils in an airtight container in a cool, dry place for 1 year. Refrigerate cooked lentils for one week in an airtight container.
Preparations: Cooked in soups, salads, or baked goods.

Easy Boiled Whole Lentils

1. Rinse lentils in fresh water.
2. Cook on the stovetop using 3 cups liquid to 1 cup lentils. Bring liquid (water or stock) and lentils to a boil, cover tightly, reduce heat, and simmer.
3. Cook 15-20 minutes.
4. Season with salt after cooking.

What others are doing with lentils

We rounded up some appetizing options from food bloggers, including:  

Mediterranean Lentil Salad
by Whole and Heavenly Oven

Lentil Salad
by Gimme Some Oven

Warm Brussels Sprout Salad with Lentils
by Cooking for Peanuts

Vegetable Potato Fritters
by Vegan Heaven

Easy Vegan Lentil Loaf
by Vibrant Plate

Lentil and Roasted Eggplant Salad
by recipe tin eats

More produce picks

Gimme an A!

Gimme a B!

Gimme a C!

 

For more recipe inspiration, follow Parkview Health on Pinterest.