Especially early in the season, when people are just getting used to the concept of having greens, greens, and more greens arrive on their doorstep, we always have questions about what to do with all those greens ...
We DO love salads here at Truth Farms--really deluxe salads with many different types of greens--mustards, collards, spinach, lettuce, Swiss chard, radishes--radishes--more radishes--maybe cilantro, definitely onions. Sometimes we add some cheese or meat; often we'll dice up one of our delicious hard boiled eggs. Sometimes we keep it simple with a little lemon juice, zest, salt, pepper, oregano and olive oil--other times we render the bacon fat for a wilted salad. However, even for a family who lives on a vegetable farm, there are only so many salads one family can endure.
When you tire of salad, here are some ideas:
Mustard Greens, collard greens, spinach, and chard can all be sauteed. We have found that keeping things simple is the tastiest way to go. A little olive oil or a little butter, salt, lemon juice, or wine all add a dimension to the greens. Experiment with herbs, garlic, and onion to get the flavor you like. Rendered bacon fat and bacon pieces also make the greens yummy, but obviously that adds fat content (as does the butter and olive oil). A tiny little bit of oil/fat will do though. You truly can keep it pretty light.
Here are some recipes (that we have tried) for each of the above-mentioned greens:
One of our shareholders showed me this recipe last year. Yum. --> Mustard Greens and Caramelized Onions
Also, mustard greens go well with bagels, cream cheese and smoked lox.
Collard Greens (with a vid!)
I was addicted to this collard green recipe last year. --> Spaghetti with Collard Greens and Lemon
NOTE: I just made these tonight and Caleb couldn't get enough. I typically don't use the oven very often in the summer, but I'm getting ready to go out of town, so I cooked a big meal tonight, because Caleb will be playing the bachelor for about a week. --> Salmon Wellington
We also like to add any of these greens to sandwiches, but especially Swiss chard. It adds the crunch that lettuce adds to a sandwich, but gives a little different flavor.
If you have ideas for any of the veggies you receive, and you don't mind, share them with us, so we can share them here and on our Facebook page.