And one more recipe for greens, this one for a variation on lasagna. It’s from a recipe writer named Amy Wisniewski. If you haven’t used your greens in lasagna, give this a try. With the heavy cream and crème fraîche it’s pretty rich. You could substitute a white sauce made with skim milk instead.
And here’s one more recipe for greens – a frittata. Bake it in a pie plate and cut into wedges for breakfast, brunch, lunch or dinner. Bake it in a square pan and cut into bite size pieces for a pre-dinner nibble. It’s good at room temperature, hot or cold, and accommodates whatever greens you want to put into it. The recipe will also accommodate whatever cheese you have on hand. It’s hard to go wrong here. I’ve included a method for steaming greens in the microwave. I prefer to do that instead of heating up the kitchen with lots of boiling water. But you should use whatever method you prefer.
he following very chef-y recipe is from Linton Hopkins, he of Restaurant Eugene/Holeman & Finch fame. It was published in the Southern Foodways Alliance Community Cookbook. It’s a little time consuming, but what a beautiful indulgence that will use up all the greens in the box this week. It’s a nice reminder of how delicious a little browned butter can be.