Vegetable Literacy is a thing.
From a very early age, we intuitively turn our noses up at the sight of something green on our plate. And for a good reason.
Greens register as bitter on our palates, and in our early days, humans discovered that bitter often equates poisonous.
While it may seem like an act of defiance, it turns out that my 19 month old is totally normal when they toss their fifth leaf of arugula to the ground.
But like the Huffington Post article describes, "vegetables are safe, which is why it's so important for kids and adult veggie haters to try them again, and again."
Keywords, again, and again. In times like these it helps to have a secret weapon: sauces.
There is absolutely no shame in dressing up greens with a well-balanced sauce. In fact, many sauces contain good-for-you ingredients, such as herbs and healthy fats.
What's more, most folks already have all of the necessary ingredients to make amazing sauces.
This is by far the easiest way to boost your culinary prowess. An immersion blender is a fancy cheat, but you can make do with regular blender and/or a jar with a tight-fitting lid and a bit of elbow grease.
Finally, sauces are a great addition to a meal plan. We make our sauces in advance (most will keep for 2 weeks or more) so that we have them on hand when we need to make our greens sing.
Here are a few staples to get your feet wet: