Cooking Greens

For some of our newest members, here are some tips that members shared about how they use their greens.

Kevin

"I chop my greens coarsely, rinse but don't dampen, and add them directly to the skillet lined with olive oil. Saute gently, add ground ginger, walnuts and touch of black pepper.” Kevin eats his greens in lieu of vitamins. Great idea

Jennifer

“Sausage and Potato Soup with Japanese Mustard Greens"

Brown 4 sausages/brats in stock pot. Remove from pot, add some olive oil if needed, and add lots of chopped greens (any mustard, kale or collards will work) with salt and pepper to taste. Once the greens are sautéed, add sliced red new potatoes. Slice and add the sausage along with 5 cloves of sliced garlic. Add enough water to cover the mixture. Simmer with lid on until potatoes are soft. Serve with a sprinkle of grated Asiago cheese and some crusty garlic bread YUM!”

Sheri

Don't throw away those greens. The more substantial greens like kale, chard and collards are great frozen. Rinse the greens well, shake off the excess water and chop into 1/2 inch strips. Put them into a freezer bag and freeze. Use them in stews, soups and quiches. They are a great reminder of summer in the winter!

From Christine

Braised Greens with Black-eyed Peas

1 bunch greens (collard, mustard, kale, kohlrabi, chard)

1 bay leaf

5 slices bacon, or substitute 3 Tbsp. olive oil

1-can black-eyed peas

1 small onion or 1/2 large onion, diced

1-3 cloves garlic, minced (to taste)

1 carrot, diced

salt & pepper to taste

1 or 2 can(s) chicken or vegetable broth

1 tablespoon any kind of vinegar

leafy tops of 2-3 celery stalks

Prepare greens by washing thoroughly and cutting out the tough vein from the center of each leaf. Cut bacon into pieces and brown in frying pan. When done, remove all but a couple tablespoons of the fat. Brown the onion in the remaining bacon fat. Or, if you prefer to omit the bacon, brown the onion in 3 tablespoons of olive oil. Add carrots and greens and cook 1-2 minutes only. Add one can of broth, celery tops, bay leaf, and black-eyed peas (drain and rinse first). Bring to a boil, then reduce heat to simmer. Season with salt, pepper and garlic to taste. Cook until the greens and carrots are tender. Mustard greens may be done in 20 minutes, but for thicker greens such as collards, cooking can take up to one hour. Add the additional can of broth to pan as needed. Stir in vinegar before serving.

Serve with rice and hot sauce. Makes approximately 4-6 servings.

Let me know how you use your greens!! We will have them for about another 3 weeks!!