Fresh greens are abundant in our CSA Shares! Throughout our CSA season we usually have lettuce, and a great variety of other greens like kale, mizuna, arugula, mustard greens, bok choy, swiss chard, and dandelion greens. All of the greens can be enjoyed raw and cooked. Simple sautéd greens are a great side at any meal.
Step 1. Grab a bundle (or two) of greens and prep for cooking. The greens in our CSA Shares are washed after harvest but we recommend you wash them again before eating. Greens can be washed by rinsing each leaf under running water or by filling a clean sink or a large bowl with water and dunking them in. I use a salad spinner to submerge the greens in several batches of water. The water clings to the greens and helps cook them down in the pan. For cooking greens I always remove the stems. You can slice the stems into smaller pieces and add them to the pan before the greens to insure they cook all the way or compost them. The easiest way to slice greens after removing the stems is to roll them in a bundle then slice bite size pieces off.
Step 2. Heat about a tablespoon of olive oil, canola oil, bacon fat, or other cooking fat in a large sauté pan over medium heat. Add minced garlic, onion, ginger, shallots, or a combination. Cook for about a minute then add greens tossing with tongs. If you are using any stem pieces, add them first, followed by the leafy pieces. Add a tablespoon of something acidic like citrus or vinegar (apple cider, rice, or white wine vinegar work well) then cover for a few minutes.
Step 3. Add cheese, nuts and seeds, or dried fruit. Taste before serving and season with salt and pepper.
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