Planning for the spring share, we are always looking to add diversity. Salads are wonderful, but with cooking greens, spring roots, and alliums, we have a more well-rounded, versatile share. Spinach, super greens, kale, radish greens, arugula, and vivid choi can all be sauteed. Vivid choi is a new one for us - a mild, succulent Asian green related to mustard - it can be chopped and added to salads or braised, sauteed, or stir-fried.
Here's how I cook those greens -
Best For: Mature Spinach, Swiss Chard, and Beet Greens
Why Use It: The relatively high heat cooks down medium-tender, high-moisture greens before they have a chance to get soggy.
Basic Method: Heat garlic in oil in Dutch oven over medium-high heat. Add up to 2 pounds of damp greens and cook, tossing with tongs, until wilted, about 2 minutes for delicate greens like the vivid choi and spinach and 5 minutes for heartier greens like kale, Swiss chard, and beet greens.
(To learn other methods of cooking greens - visit this brief Cook's Illustrated article.)
It's amazing how many greens you can eat when they are cooked down! Looking for a way to add greens to your breakfast? Try sauteed greens next to your eggs in the morning. This can be done with or without the garlic - or you can substitute another allium - like the onions or ramps.
Reminder: We reuse the share boxes and liner bags. Please remember to bring your own box or bags when you come pick up your next share. If you ever forget - don't worry! Fell free to take home the box, but please return the produce box and bag when you go pick up your next share.
We're enjoying the sunshine. Hope you are, too.
Craig & Lauren