This recipe, adapted from “Vegetable Literacy” by Deborah Madison, is the perfect way to use so many of the bits in the box this week.
Spring Garden Hodgepodge
Greens
Notes on Greens
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…
Savory Grits with Slow Cooked Greens
Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.
Garlicky Greens with Andouille and Onion
From Cook’s Country magazine. Use your kale and mustard greens for this one from this week’s box – but it works with any greens you like.
Roasted Moong Dal with Mustard Greens
No moong dal on hand? Try this with lentils.
Skillet Pasta with Wilted Mustard Greens
Heat oil in a large saucepan over medium-high heat until shimmering. Add bacon and cook until fat begins to render and bacon is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and bacon has rendered most of its fat, about 5 minutes longer. Stir Read More…
Pickled Mustard Greens
From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.
Mustard Greens Salad with Anchovy Dressing
So nice to have mustard greens in our box this week. I love these spicy frilly leaves. This recipe makes a Caesar-type salad dressing. Don’t be afraid of the anchovies – they really stand up to the bite of the greens. I’ve adapted this recipe from chow.com.
Simple Collard Greens
A recipe from Southern Living.
Swiss Chard Quinoa
Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.