After a bad G.I. year, dr bob went to Italy for 2 summer months. Admittedly the lost weight was beginning to find its way home before departure, but a daily double dose of healthy usually vegetarian Italian cuisine coupled with lots of walking put the system back into perfect working order. Lunch and dinnerpasta or risotto with fresh veggies, fresh real mozzarella, cooked veggies on the side. Usually a big hit of sautéed fresh greens. Chicory, escarole, spinach. Available almost universally in Italy's food service industry, from corner lunch bar to full blown restaurant. bob's weight returned to its previous equilibrium value.
Back in the US, this kind of food is just not available. The daily magic greens were history. In theory they could at least be done for dinner at home but the hectic American routine doesn't seem to lend itself to this end very well. Sure, bob tried all of the available greens. No chicory. But escarole, kale, curly endive, collard greens, Swiss chard, and of course the already familiar (fresh) spinach and broccoli rabe.
Yeah, we tried 'em all after re-entry. But nothing seemed to rival the stuff in Italy until this improvisation. The idea came from a supermarket cooking mag impulse buy. The recipe after the eye catching wild mushroom turkey stuffing. Thanksgiving was on the horizon. The recipe suggested mixing numerous greens into a single green thing. We had fresh spinach and kale on hand. About to marry in a quickie ceremony. Joined on the honeymoon by chickpeas to boost bob's protein intake. We tried it. We liked it. We'll do it again soon.