It may be cold outside, but that doesn’t mean we can’t get greens into our weekly diet. Colder months make salads a little less appealing. The garden is no longer overflowing with fresh vegetables, and grocery stores shift away from displays of tender lettuce toward heartier greens that can feel a bit intimidating to prepare if you’re not used to cooking them.
That’s when it’s a great time to sneak those greens into other recipes, letting them become part of meals you already love. Spinach and other dark leafy greens are small but mighty when it comes to nutrition. They’re rich in vitamins A, C and K, which support immune health and bone strength, along with minerals like iron and magnesium. These greens are also high in fiber, helping with digestion and keeping you feeling satisfied longer — something especially helpful in the colder months when comfort foods tend to take center stage. Packed with antioxidants that support heart health and help reduce inflammation, dark greens are just as beneficial when cooked or blended into everyday dishes.
Soups and stews are a great place to tuck in dark leafy greens, adding both flavor and nutrition without much effort or planning. Another favorite of mine is green pancakes. They’re warm, comforting and far from feeling like a “health food.” The greens blend right in, adding color and goodness without overpowering the dish. They’re not green-eggs-and-ham green, but they are full of spinach or kale, and they prove that eating your vegetables doesn’t always have to look like a salad.
I first came across the recipe in “Plenty,” and while I’ve changed a few things over the years, it’s become one of my go-to winter recipes. It’s adaptable to whatever greens you have on hand, forgiving if measurements aren’t exact and easy enough to pull together on nights when motivation is low but you still want something warm and nourishing.
Green pancakes
Adapted from Planty by Yotam Ottolenghi
Ingredients
- 1/2 lb. spinach or other dark greens
- 3/4 cup all-purpose flour
- 4 1/2 tsp. baking powder
- 1 whole egg
- 1 egg white
- 4 tbsp. unsalted butter, melted
- 1 tsp. salt
- 1 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/2 tsp. coriander, ground
- 2/3 cup whole milk
- Neutral oil, for frying
Garnish
- Green onions or microgreens
Instructions
- Wilt spinach briefly with a little water. Place spinach in a cheesecloth or sieve and squeeze out as much liquid as possible. Chop roughly.
- Whisk flour, baking powder, whole egg, melted butter, salt, cumin and milk until smooth.
- Stir in chopped spinach.
- Whisk the egg white separately to soft peaks, and gently fold it into the batter. This will make the pancakes fluffy.
- Heat oil in a heavy skillet over medium-high heat.
- Spoon small portions of batter into the pan (about 2 tablespoons each), gently pressing them into small, thick pancakes.
- Cook for about 2 minutes per side until golden with a deep green color.
- Place briefly on paper towel before stacking.
鶹ֱ
鶹ֱ offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.