It's no secret that greens are among the most healthful foods. I try and incorporate it (cabbage, chard, turnips, beet greens, collard greens, kale, mustard greens, spinach) into all our meals. And on those rare occasions where I don't... yep! I drink a greens drink or go to Jumba Juice for their wheatgrass detox shots. They say if you consume wheatgrass juice on a daily basis, it can actually turn gray hair back to its natural color as well as tighten loose and sagging skin. I don't drink it regularly so I really can't say.
This particular recipe makes 5 cups.
Ingredients:
4 large eggs
Coarse salt and freshly ground pepper
3 teaspoons olive oil
2 scallions, thinly sliced
1 clove garlic, finely chopped
Two 14 1/2 ounce cans reduced sodium vegetable or chicken stock
1 teaspoon ground ginger
5 ounces fresh spinach, washed
Instructions:
1. In a medium bowl, beat together eggs with 1/4 teaspoon salt and 1 tablespoon water. In a medium saucepan, heat 2 teaspoons oil over medium/low heat; add eggs to cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4 inch strips.
2. In a medium saucepan, heat remaining 1 teaspoon oil over medium heat. Add scallions and garlic, and cook, stirring, until fragrant, about 30 seconds. Add broth, 1/2 cup water, ginger and 1/4 teaspoon each salt and pepper; bring to a boil. Add spinach and cook until spinach is wilted and is tender, but not mushy, about 3 minutes. Stir in egg strips. Remove from heat; season with salt and pepper, if desired.
Hope you enjoy this soup as much as we do.
Original recipe, courtesy of Martha Stewart
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