I help with compiling recipes and writing the occasional column for our CSA’s newsletter. This week, the editor gave me my assignment for next week: “For Week 3, I am beginning to struggle with finding new things do/say about all the greens. Greens, greens and more greens coming next week. Would it be possible for you to craft a column about "greens"? We've had spinach, arugula, mixed Asian greens, the Chinese cabbages...and the salad greens. I think the kale and chard will start kicking in next week as well...and I'm expecting greens to continue to be a weekly thing. People may need some new ideas/tricks on how to manage them all.”
I love Diana’s recipe for Swiss Chard soup and with your permission I would like to share it with our members (I will reference the website). Are there any other ideas out there for how you are using your greens?
I am new to the list and I can’t wait to share new ideas with each other this year.
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Lacinato Kale with Black Bean and Garlic Sauce: http://www.cooklocal.com/?p=2737
Mostly Plants Breakfast Squares: http://www.cooklocal.com/?p=2723
Kale and Tomato Pesto Bake: http://www.cooklocal.com/?p=1803
Most of these can be repurposed with any green (except maybe spinach,
since that would wilt quickly). But for spinach, try a spinach soup.
For tonight I blended up some romaine, arugala, chard, an avocado, a
bout 1/4 cup walnuts, a few sundried tomatoes, a garlic scape, lemon
and lime juice, cilantro, parsley and some s&p, a dash of cayenne, and
enough ice water and ice to make cold and creamy.
I topped it with some crushed tortilla chips and a bit of salsa.
Perfect for a hot, humid night!