Posted (Lori) in News


We seem to be getting a lot of greens this season. Which is a good thing, I think. I know most of you know all this, but here’s a review:

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper. Put one square of paper towel into the plastic bag. Check every few days; remove yellow or brown leave and replace the paper towel if it’ wet.

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room in the freezer.

COOKING GREENS: Remove the tough ribs and ends, chop the leaves roughly. Then:

Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

Save the stems and ribs, too. Double the cooking times for these and use with the leaves. Or try the Chard Stem Gratin (use seems and ribs from any green) from Recipes from America’s Small Farms, p. 56

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