Likely difficult to see, but there’s tasty spinach steamed up with the clams and kalua pork inside “Da Bag” at Alan Wong’s Restaurant in Honolulu.
Fresh salad greens with my mini teriyaki plate lunch at Hanauma Bay on O’ahu, Hawai’i.
Absolutely lovely pan-seared Opah at the Hawai’i state art museum’s cafe.
For the purpose of this project, I’m counting broccoli and all its cousins as a leafy green. Delicious plate at Revel in Seattle’s Fremont neighborhood.
Soup with spicy Italian chicken sausage, kale and lentils. One of the most satisfying, sustaining soups EVER.
Methow Valley Salad from PCC Natural Markets (fresh kale and farro goodness).
Stir-fried, thinly sliced cabbage with red pepper and thinly sliced onion (again dressed in Ponzu) to accompany pan-fried salmon.
Stir-fried spinach with green pepper and thinly sliced onion dressed with Ponzu, accompanying pan-fried salmon.
Kale, sauteed simply in olive oil with minced garlic, salt and pepper. Served with pan-fried pork loin and butternut squash.
Spinach scramble: 1 organic egg, handful of sliced crimini mushrooms, two slices Canadian bacon, handful of organic spinach leaves.