Eating leafy greens 6 times a day sounds like not feasible, until you learn from mother Esselstyn how to become an expert stripper, as she has taught all her children and grand-children: an expert kale stripper, that is.
Obviously, you wast the kale and then, in one fell swoop, you strip the leaves from the stems into some kind of a colander. You boil it for 5-7 minutes, to your desired level of tenderness, and you can serve a "fist-size" plate of boiled kale at any time of the day. You can season it with balsamic vinegar, or even with one of the delectable infused balsamics from Bema and Pa's which were omnipresent at Plantstock. My favorite of the moment is the habanero-infused variety.
Another simple idea is to make a sort of a roti with collard green leaves, you can pack it with rice, some green beans, okra, or other veggie, some mushrooms, some kimchi, roll it up, and that's an easy meal you can carry with you anywhere.
- Breakfast is oatmeal (a lot of people seem to prefer steel-cut, as do I), with whatever fruit tickles your fancy.
- Lunch is a giant, meal salad with lots of greens and peppers, tomatoes and whatever else tickles your fancy, add some chia seeds, some ground flax seeds (make it fresh, flax meal loses a lot of its nutritional value quickly), wheat germ, etc. Oil free dressings are easy, Jane's go-to is 3/2/1: 3 tablespoons of balsamic vinegar, 2 tablespoons of mustard, and one tablespoon of maple syrup - and obviously, you can add your favorite herbs and spices to that. Plus you add a good amount of some cooked whole grain, be it quinoa, or kamut, or teff, millet, or whatever is your own favorite.
- Dinner is the time you let your imagination run wild.
- In between, for snacks, you can eat fruit or your little plates of leafy greens with balsamic.