5 Tasty Ways to Eat Your Greens
We’ve all been there – stuck in a gastronomic rut of some sort. Maybe you joined a CSA and have what seems like an unreasonable amount of cabbage and beets in your share…for the third week in a row. Or maybe you’ve just surfaced from the depths of culinary habit to realize you’ve only been eating three dinners on rotation for the past month. When I find myself in a creativity hole of any kind, I like to back up to basic methods of cooking.
More specifically, as I take home weekly bags (and bags and bags) of Freight Farmed greens from our HQ farm, I inevitably reach a point where I run out of recipes for swiss chard, escarole, or mustard greens. To improvise my way to many more delicious meals of leafy greens, I switch between the 5 basic ways to eat leafy greens. When I look at a big bag of leafies, I first decide how I’m going to treat those greens. Changing up between different cooking methods broadens your experience of any one green by giving it a very different character. Check out the 5 ways I tackle my leafy greens below!
Personally, I filled my freezer with tubs of a cold-killing swiss chard soup this winter. You can use any green here: just sautée 2 big bunches of greens with the herb of your choice, and some aromatics (again, onion, garlic, celery, carrot) in a big soup pot until they’re tender – I also added 4 kinds of pepper here: white, black, red, and cayenne for a sinus-clearing kick – then add about 3-4 cups of stock and simmer for about 10 minutes. Transfer to a blender and blend to a (more or less) uniform consistency. Add water or more stock as needed to make the mixture more soupy. This is a great way to inject an explosion of healthful, tasty greens into your winter life.
Andrew from FreightFarms.com