Cookin’ Greens Goes to Dragon’s Den

Dragon’s Den is one of the CBC’s top rated shows, it features budding entrepreneurs pitching their products and ideas to a panel of multi-millionaires, hoping for a little investment from some of Canada’s financial titans.

The show is strangely addictive, and there are some great ideas out there that only need a little financial backing to become household names. And on Sunday, March 24 at 8 pm you can tune in to watch Toby Davidson, president of Cookin’ Greens throw herself into the Dragons’ Den.

Cookin’ Greens™ are dark-leafy greens that are farm picked 
and within six hours, double-washed, double blanched, chopped and quick-frozen for your convenience, locking in all of their flavour and nutritional benefits. The result is vibrant and textured thanks to the innovative IQF (individually quick frozen) process, improving upon the traditional, “frozen block” format of the past in favour of shredded, confetti-like glorious greens. Eating well can be a pleasure and we want to share that with you. Cookin’ Greens™ finally makes it a breeze to include dark-leafy greens into your diet – perfect for fresh meal time options – whether as a side-dish or as part of a main.”  –from  the Cookin’ Greens website

I hadn’t tried Cookin’ Greens until a few years ago, I wasn’t a propenent of frozen veggies, especially greens. I like these because they’re prepped and preserved, unlike that enormous bouquet of chard that overtakes the bottom half of the fridge and makes you feel guilty each time you open the crisper and grab some less intimidating green beans or snap peas for your dinner’s veggie component instead. I have watched fresh, vibrant rainbow chard wither and die due to my own neglect, but not anymore. The killing is over. Thank you Cookin’ Greens.

– a testimonial for the Dragons (especially Arlene, she’s the best!)

don’t let innocent chard die!

Although Ms Davidson has over twenty-five years experience in the food industry, and single handedly launched a product that is now nationally recognized, the exposure from appearing on the show can’t hurt, and the $175,000 she is asking in return for 20% of her business can’t hurt either!


Furthermore, to capitalize on the “Dragons Den Effect” Ms Davidson is taking advantage of other social media to spread awareness of her product while encouraging potential consumers to get involved. Beginning March 18, Cookin’ Greens will be partnering with five Canadian Food Bloggers to keep us updated. Each of these bloggers has created a recipe to entice a specific “Dragon”, using Cookin’ Greens, and each week, one of the recipes will be showcased on the Cookin’ Greens Facebook page.

We are big proponents of IQF (Individual Quick Freezing) and have touted it as a great and simple way for preserving the best produce, so we are happy for Davidson and keenly interested in how this pans out. We wish them well and will be following this as it unfolds.


The bloggers are

Kelly Brisson,

Michelle Peters-Jones,

Bob & Carlene Deutscher,

Angela Simpson

Louisa Clements,


To give you an idea of what to expect, (and as a bonus!) here is one recipe using Cookin’ Greens Kale, that was created by Angela Simpson for “Dragon” David Chilton.


Sesame Dragon Bowl 


2 tsp sesame oil

1 clove minced garlic

1 ½ cups frozen Cookin’ Greens Chopped Kale

1 cup very thinly shredded purple cabbage

½ cup cooked chickpeas

5 shiitake mushrooms, halved

1 scallion, thinly sliced, white and light green parts only

½ tsp sesame seeds

Optional: ½ cup cooked brown rice



1/2 tsp ginger puree or ginger paste

1 tsp lime juice

2 tbsp rice vinegar

1 tsp honey

1 tsp low sodium soy sauce or tamari

a few pinches of chili flakes



1. Heat sesame oil and garlic in large skillet over medium-high heat for 1 minute.

2. Add cabbage and frozen Cookin’ Greens Chopped Kale. Break kale pieces apart as required. Reduce heat to medium, sauté for 3 minutes.

3. Toss in cooked chickpeas, mushrooms, sliced scallion, and half of sesame seeds. Pour all of the sauce over top, stir to coat. Continue cooking for 4-5 minutes, or until mushrooms have become soft and most liquid is absorbed.

4. Transfer contents of skillet to bowl, or on top of cooked rice if desired. Sprinkle with remaining sesame seeds.


The show has already been taped, and Ms Davidson is not at liberty to divulge the outcome, so to find out how she fares you will have to tune in for yourself.


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