Early summer fields are full of delicious greens waiting for the dinner table.
Batula harvests rainbow chard for her farmers' market and CSA shares.
Let’s start with flavor. Greens range from mild (spinach, swiss chard, collards, beet greens, and kale) to spicy (turnip, mustard, arugula, and radish). If you're not sure what you have, be sure you are taking advantage of our produce guide that we've made available just for that purpose.
And for the preparation…
When it comes to cooking, with greens simplicity rules! Cooked greens don’t need to be messed with very much but they do need to be cooked properly. Try these guidelines, but the most important thing is to watch for their color to brighten – when they turn bright green they’re properly cooked. And wash thoroughly before cooking!
2-4 minutes to boil
5-8 minutes to steam
2-5 minutes when added to stir-fry
Most greens won't need more than a little bit of olive oil and garlic to become a side dish that can stand on its own. If you're not sure how to use your greens, just go simple, and let their flavor speak for itself!
You can also consider trying greens with:
• your favorite vinaigrette
• with red wine vinegar, oil, and salt
• with toasted sesame seeds, soy sauce, and rice vinegar
• with parmesan cheese and butter
You'll soon find that greens can add color and diversity to the dinner table with a minimum of time and effort. If you want to get more ambitious, check out this website for an amazing best-of compilation of tons of recipes using greens (246 to be exact): http://cheaphealthygood.blogspot.com/2009/07/cheap-healthy-leafy-greens-246-recipes.html.
And did you know that all of this information is at your fingertips on our recipes page? We've got more detailed cooking ideas there AND on our produce guide, so be sure to take some time to explore this site!