When I was pregnant, I was introduced to a sandwich that has become my almost-daily lunch this summer. According to The Pregnancy Cookbook, offering up folic acid (in greens) with vitamin C (in tomatoes) helps your body absorb the folic acid, thereby increasing the probability that your baby-to-be will get his brain food. And even though I continue to feel selfless about the sandwich (I'm now breastfeeding), I'm eating it because it's delicious, easy and uses up tomatoes and those leftover greens.
inspired by The Pregnancy Cookbook
1/2 cup cooked spinach, collard greens, kale, or chard
2 slices good bread
sliced tomatoes (enough to cover both slices of bread)
light-flavored cheese; fresh mozzarella and cream cheese are my faves, goat cheese would be fantastic, too
butter or olive oil, if desired
Preheat oven to 450F. Toast bread lightly and spread with butter or olive oil. Pile bread with cheese, tomato slices, and greens. If your greens are dry, you should top with more cheese, as they can get crispy in a hot oven. Cook until heated through, about 10 minutes.
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