According to the low FODMAP diet app from Monash University, the following leafy greens are OK for all sensitivities: bok choy, common cabbage, chicory leaves, choy sum, endive, kale, radicchio, spinach, and Swiss chard. I used escarole when I made this (it is a variety of endive) and had no problems. This is a super easy recipe for a weeknight dinner. You could even cook up some wheat-free pasta and toss it with this dish if you are in need of some carbs!
Grated zest of 1 lemon
Juice of 1 lemon
1 country ham steak, chopped (about 2 cups)
2 heads of escarole chopped or enough acceptable greens chopped to make 16 cups
olive oil for sauteing
2 tablespoons butter
In a large saute pan, heat a little olive oil and add the ham. Let is sizzle a bit until the ham starts to brown. Add all of the greens, turn down the heat, and put a lid on the pan. Stir the contents every few minutes and return the lid to the pan. Cooking time will depend on the type of greens you used. Spinach will be done in a few minutes, tougher greens will take longer. When the greens are done to your liking (I like mine soft), add the butter and let it melt. Stir to combine and remove from heat. Toss in the lemon juice and zest. Season to taste.
I recently saw this tweet from dietitian Kate Scarlata. If you are sensitive to oligosaccharides, this is really bad news.
I’ve been taking an exercise class for the past few weeks that meets at 5:30 three times a week. This cuts into my dinner prep time, so I’ve hauled out the old slow cooker.
2 lbs. chicken pieces – I prefer dark meat for this
1/4 cup soy sauce
1/4 cup cane syrup (or you could use sorghum molasses)
juice of 1 lime
1 tablespoon freshly grated ginger.
Put everything in slow cooker, cook on low for six and a half hours. Remove chicken from cooker, separate meat from skin and bones. Shred meat. Remove juices from cooker and remove as much grease as possible. Combine meat and juices back in slow cooker and let reheat until hot enough to serve.
I put this over lemongrass rice and topped with chopped scallion greens.
I love the combination of potatoes and lemon.
1/2 lb. red potatoes, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh oregano, minced
1 tablespoon freshly squeezed lemon juice
freshly grated zest from half a lemon
1/4 cup minced parsley
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and chopped
olive oil for saute
Heat some olive oil in a large saute pan until shimmering. Add the potatoes, spread to a single layer, and cook over medium heat until the potatoes get brown on one side and start to release from the pan, Add the tomatoes and oregano and about a 1/4 cup of WATER to the pan. Slam a lid down on the pan, turn the heat to low, and let cook for 20 minutes or so or until the potatoes are cooked through. Add the remaining ingredients, put the lid back on, remove from the heat and let sit until the cheese is warmed and melty.
I served this with a couple of grilled lamb chops. Yum!