This past year, my husband made me garden boxes, my son filled them with great soil, and I have been able to control the pesky weeds! Plus I think it helps to control the live pests, including my dogs and cat, and the miscellaneous turkeys, fanklins, and pheasants.
As a result, I have more kale and swiss chard than I know what to do with (besides throwing them in my smoothies). I went from never eating kale and swiss chard ever in 50 years to trying to find uses for both of them. Daily.
Here is one recipe I found on the Fat Free Vegan Kitchen blog. It's kind of a quiche substitute. Give it a try! I bet you could change up the veggies very easily. Click here for the recipe.
|I included a bit of flat leaf parsley and a few pieces of kale.|
|No oil saute. Just need a little water in the bottom of the pan.|
|Chop it up!|
|I had leftover firm tofu in fridge so I didn't use the silken tofu. You'll probably get better results if you do.|
|Nice and creamy|
|Ready to pop into the oven!|
|All pau! Nice yellow color.|