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Old 12-28-2016, 05:16 PM   #21
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Join Date: Dec 2016
Location: New Mexico
Posts: 82
I dislike dark greens, myself but I hide them in things, baby spinach goes in my wraps. Brussels and a lot of other things get cut into bite-sized pieces, tossed with a tiny bit of oil, thrown on a pan, seasoned and baked for 20 or so minutes until they are cooked- with brussels, I like to let them start to turn brown and crispy. Spinach hides well in salad, quiche, lasagna, and omelettes.
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